Description
A velvety, rich, dairy-free pasta made with roasted butternut squash, garlic, and creamy cashews. This comforting plant-based recipe is full of flavor and takes less time than traditional Alfredo.
Ingredients
2 cups roasted butternut squash
1/2 cup soaked cashews (overnight or soak 10 mins in boiling water)
4 cloves roasted garlic
1 tsp smoked paprika
1/4 cup nutritional yeast
1/2 cup veggie broth
12 oz gluten-free penne
Instructions
1. Roast squash and garlic together at 400°F with olive oil and salt for 30 minutes until caramelized.
2. In a blender, add roasted squash, garlic, soaked cashews, nutritional yeast, smoked paprika, veggie broth, and salt.
3. Blend until smooth, adjusting consistency with more broth as needed.
4. Cook pasta until al dente and reserve 1/4 cup of pasta water.
5. In a skillet, combine blended sauce and pasta over medium heat. Add pasta water and stir until coated.
6. Serve warm with toasted breadcrumbs or fresh herbs.
Notes
Optional ingredient swaps: use sweet potato instead of squash, silken tofu instead of cashews, or chipotle powder for extra heat.
Pairs well with air fryer tofu or spiralized zucchini.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting, Blending
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: dairy free pasta, vegan alfredo, butternut cashew cream