Vegan Butternut Squash Pasta Sauce
You won't believe how good this vegan butternut squash sauce is! It's creamy, cheesy and savoury and a definite fall and winter staple.
- 1/3 cup raw cashews
- 1 butternut squash
- 4 garlic cloves
- 3/4 cup water (pasta water is even better)
- 1 tbsp lemon juice
- 2 tbsps nutritonal yeast (optional)
- 1/2 tsp smoked paprika
- 1/4 tsp ancho chile powder or chili powder
- 1/4 tsp sea salt
- 1 1/2 tbsp extra virgin olive oil
For the add-in’s:
- Soak your cashews in water for at least two hours, or if you're in a pinch, you can soak them in just boiled water for about 30 minutes.
- Preheat your oven to 425℉. Line a baking sheet with parchment paper.
- Cut the butternut squash in half from top to bottom and remove the seeds. Place the squash cut-side up on the baking sheet. Bake for 30-35 minutes until cooked through. Add the garlic cloves (wrapped in foil) alongside if roasting.
- Prepare the add-in's. Heat up a large skillet over medium-low heat. Add a drizzle of extra virgin olive oil and fry the sage until crispy, about three to five minutes. Then remove and set aside. If toasting your pumpkin seeds, toast them in the same skillet and then remove and set aside.
- Cook the pasta according to package directions, reserve water for the sauce. Drain and set aside.
- Once the squash has cooled slightly, scoop out 2 cups and add to a blender along with the drained cashews, water (reserved pasta water is best), roasted garlic, lemon juice, nutritional yeast, smoked paprika, chili powder, sea salt and extra virgin olive oil. Blend until smooth and creamy.
- Toss the spinach (or arugula) in the same large pot used to cook your pasta and then add the warm pasta on top. The heat from the pasta will wilt the greens a bit.
- Add the sauce to the pasta and greens and stir well to combine. You can turn the heat on low to get everything hot and wilt the greens more.
- Divide onto plates and top with the toasted pumpkin seeds and crispy sage. Enjoy!