Vegan Roasted Butternut Squash and Sage Pasta

Step 1

Boil some water and then pour it over the cashews. Let them soak for 10 minutes and drain.

Step 2

Blend cashews, water, tofu, lemon juice, onion powder, black pepper, garlic powder, nutritional yeast and salt until smooth.

Step 3

Pre-heat oven to 425 degrees

Step 4

Quarter a butternut squash and take the seeds out. Lightly steam the squash for 5 minutes. Take out the butternut squash with a fork and rinse under cool water. Peel the squash (Lightly steaming it makes it easier to peel) Cut the squash into bite-sized cubes.

Step 5

Drizzle olive oil and a sprinkle of salt over the squash. Place on an oiled or lined baking sheet. Make sure they are spread apart and have room, so they can crisp up. If they're too close they won't crisp. Bake for 30-35 minutes.

Step 6

Cook the fettuccini pasta according to package about 10 minutes before the squash is done roasting. 1 minute before the pasta is done, add the kale in with the pasta to cook it. Turn off heat and drain the pasta and kale but DO NOT RINSE

Step 7

In the pan you cooked the pasta in, heat oil on low heat. Add the cashew Alfredo and stir until it thickens - about 1-2 minutes. Add the pasta, kale and sage to the pan

Step 8

Once the pasta is mixed well with the sauce, top with the butternut squash at the end. It has the potential to get soggy, so don't add the squash until the end

Step 9

Add more salt and pepper if needed and ENJOY. If the sauce gets too thick, add a little water and a sprinkle of salt.