Isas Butternut Squash Vegan Alfredo Pasta Recipes
ISA'S BUTTERNUT SQUASH VEGAN ALFREDO PASTA
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
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
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- In a large saucepan, melt the vegan butter over medium-high heat. Add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Add the butternut squash, vegetable broth, salt, and pepper. Cover and cook 10 - 15 minutes until the butternut squash is very tender when pierced with a fork.
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- Spread the squash into an even layer in the lined pan, drizzle with 1 tablespoon of the olive oil, and toss to coat. Roast for 25 to 30 minutes, or until tender (but not mushy) and beginning to caramelize, tossing at the halfway point.
- Bring a large pot of water to a boil and add 1 tablespoon sea salt. Add the pasta and cook according to package instructions (you want the pasta to have a nice al dente bite to it). Drain the pasta, reserving 1 cup of the cooking water, and set aside.
- Meanwhile, bring a medium pot of water to a boil. Add the cauliflower florets and boil for 7 minutes, or until very fork-tender. Strain off the water.
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