CREAMY & DREAMY PASTA

Ingredients

• 300 ml Pasta, whole wheat, dry, MRSJP
• 60 ml Cashew nuts, raw
• 410 ml Butternut or pumpkin squash peeled and cut into cubes
• 2 tbsp Nutritional yeast
• 1 tsp Garlic powder
• 2 tbsp Vegetable broth, bouillon or consomme, low sodium

Method

1. If cashews were not soaked overnight great (but if you are like me and forget to do this), simply add some water and boil them on the stove for about 15-20 minutes to soften them. Rinse and drain.
2. Cook pasta according to pasta instructions. (Usually around 10 to 12 minutes)
3. Steam the butternut squash until it is heated/defrosted completely.
4. Once cashews are softened, add cashews, butternut squash, vegetable broth and garlic powder into a high-speed blender and blend on high for a minute or longer until the mixture becomes creamy and smooth. Add a splash of water or non-dairy milk if needed to help blend everything together.
5. Drain your cooked pasta and mix with the sauce and you are ready to eat!