Dairy Free Creamy Butternut Squash Pasta
A delicious dairy free creamy Butternut Squash Pasta sauce that we love to make batches of to use with Fettuccine or even zucchini noodles for a lighter meal!
Servings: 4 people
Equipment
- blender
Ingredients
pasta
- 12 ounces dry fettucine
butternut squash sauce
- ½ cup cashews raw
- 4 tbsp extra-virgin olive oil
- ½ sweet onion diced
- 2 cloves garlic minced
- 1 lb butternut squash peeled, seeded, and diced
- 1½ cups vegetable broth (or water) divided as needed
- ¼ cup nutritional yeast
- 2 tbsp onion powder
- 1 tsp mustard powder
- ¼ tsp ground nutmeg
- salt and pepper to taste
garnish
- 8 sage leaves fried
- 4 strips bacon chopped
Instructions
- Submerge cashews under water for at least an hour an up to 12 hours.
- Fill a large pot with water and place over high heat. Once water begins to boil, add a small handful of salt and fettuccine. Cook paste until al dente, 6 to 8 minutes, stirring occasionally.
- Remove pot from stovetop an drain. Return cooked fettuccine to pasta pot and set aside.
- Place large skillet over medium-high heat and add 2 tablespoons oil.
- Add onion and garlic and sauté for 3 to 4 minutes or until onions just begin to brown.
- Add butternut squash and continue to sauté for 5 to 6 minutes. Season with salt and pepper.
- Pour 1 cup broth/water over squash mixture and lower heat to medium. Cook until squash is fork tender and most of the liquid has evaporated.
- Pour squash mixture into the well of a high powered blender. Drain cashews and add to blender.
- Add all remaining sauce ingredients to blender and blend on high. With motor running add 2 tablespoons broth or water to blender, then add an additional 2 tablespoons at a time until sauce is smooth and creamy. Generously season with salt and pepper.
- Pour sauce over pasta and fold together until pasta is completely coated.
- Top coated pasta with fried sage and bacon. Serve.