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Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 200C.
Step 2
Peel the butternut squash, remove seeds and cut into 1 inch cubes. Cut the shallots in half lengthways, remove skin and place in a baking tray with the butternut squash and sage. Generously drizzle with oil, salt and pepper and mix. Place in the oven for 25-3o minutes.
Step 3
Prepare the sausage crumbles. If you’re using frozen sausages, place in the microwave for 1 min on high to soften.
Step 4
In a frying pan on medium heat add a tbsp of oil and crumble in the sausages using your hands. Season with salt and pepper and let cook for about 10 minutes until crispy.
Step 5
Once the butternut squash is starting to brown and caramalise and is soft through, remove from the oven. Place in a blender with the stock and blitz until soft.
Step 6
Transfer to a saucepan on low-medium heat with 1 cup of the almond milk. Place the other ½ cup milk in the blender with the cashews and blitz until creamy (if you don’t have a high speed blender you can soak the cashews in hot water for 30 mins, then drain before blending).
Step 7
Add the cashew cream to the saucepan along with the nutritional yeast and stir, Leave to warm through whilst you cook the pasta.
Step 8
Cook the linguine in salted boiling water for 9 minutes. Reserve ¼ cup of pasta water and drain the pasta.
Step 9
Add the pasta water to the sauce, mix and then add the linguine and stir until coated.
Step 10
Serve and top with the sausage crumbles and some vegan parmesan!
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