Step 1

Preheat the oven to 390°F (200°C).

Step 2

Add peeled and cubed butternut squash to a mixing bowl along with olive oil, crushed garlic, smoked paprika, sea salt, black pepper and cayenne pepper and toss together well.

Step 3

Spread it out evenly in a roasting pan or on a parchment lined baking tray and roast in the oven for 35 minutes until roasted.

Step 4

While butternut squash is roasting, add raw cashews, nutritional yeast, garlic powder, onion powder, dijon mustard, lemon juice and 1 cup of vegetable stock to the blender jug and blend until smooth. Set aside.

Step 5

15 minutes before the butternut is finished roasting, cook and drain your pasta.

Step 6

When the butternut squash has roasted, add it to the blender jug on top of your cashew cheese sauce. Add in the remaining cup of vegetable stock and blend until you have a smooth sauce.

Step 7

Return the cooked pasta to the pot, pour over the sauce and gently toss it together until the pasta is well coated. Stir over low to medium heat for a few minutes to gently warm everything together.

Step 8

Serve topped with fresh chopped parsley and ground black pepper.