ISA'S BUTTERNUT SQUASH VEGAN ALFREDO PASTA

Isa's Butternut Squash Vegan Alfredo Pasta image

Easy autumn vegan comfort food!

Provided by isachandra

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 1h37m

Yield 6

Number Of Ingredients 14

Ingredients

3 cups cubed butternut squash
3 tablespoons olive oil, divided
1 ½ cups raw cashews
2 cups vegetable broth
¼ cup mellow white miso
¼ cup nutritional yeast
2 tablespoons lemon juice
1 (16 ounce) package farfalle (bow-tie) pasta
2 cups diced yellow onion
salt to taste
3 leaves fresh sage, minced
¼ cup apple cider
ground black pepper to taste
¼ cup chopped fresh parsley

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Combine squash and 1 tablespoon oil on a baking sheet; toss until coated.
Roast in the preheated oven until tender and lightly browned, about 25 minutes.
Bring a small pot of water to a boil. Add cashews; simmer until softened, about 20 minutes. Drain.
Combine cashews and 1 1/2 cup broth in a blender; blend until very smooth. Add roasted squash, remaining 1/2 cup broth, miso, nutritional yeast, and lemon juice; blend until sauce is combined.
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup pasta water. Transfer pasta to a serving bowl.
Heat remaining 2 tablespoons oil in a skillet over medium-high heat. Add onion and salt; cook and stir until golden brown, about 9 minutes. Add sage and stir until fragrant, about 1 minute. Pour in cider; cook, stirring up browned bits from the bottom of the skillet, 1 to 2 minutes.
Stir half of the cashew sauce into the pasta. Add onion mixture. Stir in enough reserved pasta water to thin and warm sauce. Season with pepper. Garnish with parsley.

Nutrition Facts : Calories 625.8 calories, Carbohydrate 86.2 g, Fat 24.6 g, Fiber 8.4 g, Protein 21.9 g, SaturatedFat 4.1 g, Sodium 623.7 mg, Sugar 11.4 g