Roasted Squash And Cashew Sage Pasta Recipes

ISA'S BUTTERNUT SQUASH VEGAN ALFREDO PASTA

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.

PASTA WITH ROASTED BUTTERNUT SQUASH AND SAGE

Steps:

• Dice the squash into half-inch cubes, and toss with olive oil and a dash of salt and pepper.
• Place on a greased baking sheet.
• Heat the oven to 350°, and roast the squash until soft.
• Roasting time will vary from 15 to 25 minutes, depending on the age of the squash.
• Remove from the oven and toss the squash with the chopped sage to infuse the flavor.
• Let cool.
• In a hot skillet, toast the breadcrumbs.
• (If desired, sauté a little garlic in oil until brown, then add the breadcrumbs and continue toasting.) In a large pot, bring water to a boil and add the pasta.
• Cook until the pasta is al dente (meaning it has a bit of resistance when bitten into).
• Drain the pasta, then toss with the squash, breadcrumbs, Parmesan cheese, and salt and pepper to taste.
• (If the pasta seems too dry, toss with a little chicken or vegetable stock, or a bit of the pasta water.) Garnish with fried sage leaves and Parmesan cheese shavings.