Isa's Butternut Squash Vegan Alfredo Pasta

Roasted butternut squash, cashews, and farfalle pasta are combined with vegetable broth and miso to create this comforting vegan alfredo.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 17 mins
• Total Time: 1 hr 37 mins
• Calories: 626 Calories

Ingredients

• 2 tablespoons lemon juice
• salt to taste
• ground black pepper to taste
• 2 cups vegetable broth
• 3 tablespoons olive oil, divided
• 1 (16 ounce) package farfalle (bow-tie) pasta
• 2 cups diced yellow onion
• 3 cups cubed butternut squash
• 3 leaves fresh sage, minced
• 0.25 cup chopped fresh parsley
• 0.25 cup nutritional yeast
• 0.25 cup apple cider
• 1.5 cups raw cashews
• 0.25 cup mellow white miso

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Combine squash and 1 tablespoon oil on a baking sheet; toss until coated.

Step 3

Roast in the preheated oven until tender and lightly browned, about 25 minutes.

Step 4

Bring a small pot of water to a boil. Add cashews; simmer until softened, about 20 minutes. Drain.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.