Creamy Butternut Pasta with Cashew Crumble Topping
4 to 6
4 to 6
Cashew Crumble
  • 1/3cup raw cashewssoaked
  • 2tbsp nutritional yeast
  • 1/4cup freshly chopped parsley
  • 1/2tsp kosher salt
Creamy butternut pasta
  • 2lbs butternut squash
  • 4large garlic clovespeeled and halved
  • 2tbsp melted coconut oildivided
  • 1/2cup nutritional yeast
  • 1tbsp lemon juice
  • 1/2tsp kosher salt
  • 1tsp dry mustard
  • 2cups unsweetened dairy-free milkgluten free if desired
  • 2cups penne pastaregular, whole wheat, or gluten free
  • 1cup frozen peasthawed
  • crushed chili flakesoptional
  • pea shootsoptional
  1. Soak cashews in cold water for at least 2 hours or up to 8 hours. Rinse and drain.
  2. In food processor, combine soaked nuts, 2 Tbsp nutritional yeast, parsley, and salt. Whirl until you have coarse crumbs. Transfer to airtight container and refrigerate until ready to use. Cashew crumble can be refrigerated for up to 2 days.
  3. Preheat oven to 400 F. Peel and dice squash. You should have about 3 cups. In large bowl, toss squash and garlic with 1 Tbsp melted coconut oil. Tumble onto baking sheet and spread out in single layer. Bake in preheated oven for 15 minutes, or until fork tender. Transfer to high-speed blender or food processor with remaining ingredients except milk, pasta, peas, chili flakes, and pea shoots. Whirl mixture, adding milk until desired creamy sauce is formed. Add a little water if needed for sauce to be of pouring consistency.
  4. In large pot of boiling water, cook pasta according to package instructions. Drain well and place in large bowl with remaining 1 Tbsp coconut oil. Toss to evenly coat. Drizzle with butternut squash cream sauce and gently fold together to evenly coat. Fold in peas. Add more seasonings to taste, if you wish.
  5. Preheat oven to 325 F. Generously oil 8 x 8 x 2 inch baking dish. Transfer mixture to dish and sprinkle with cashew crumble. Bake in oven until pasta is piping hot and topping is golden, about 20 minutes.
  6. Serve immediately with a generous pinch of crushed chilies and a scattering of pea shoots, if you wish.
Recipe Notes

Per serving: 526 calories; 23 g protein; 11 g total fat (5 g sat. fat); 64 g total carbohydrates (10 g sugars, 14 g fiber); 445 mg sodium