Creamy Vegan Butternut Squash Pasta

This creamy butternut squash pasta is vegan, so easy and uses a special ingredient that cuts the overall fat. But the flavor is still unreal!

2 servings

214 ½ grams butternut squash , about 15 ounces or 3 cups chopped

65 grams shallots , about 4-5 or 4.5 ounces or ¾ cups chopped

1 cloves garlic , medium sized (adjust for your preferred garlic flavor)

½ teaspoon sea salt

Drizzle of oil or broth to roast

1 cups veggie broth , low sodium if needed (depending on how thick you want it)

⅖ cup PB2 cashew powder , see note for other options

½ tablespoon apple cider vinegar

6 ounces your favorite pasta , gluten-free if needed

Fresh thyme , optional for added flavor or garnish (sage or rosemary would work too)

Vegan Parmesan , optional for topping

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Preheat the oven to 450 F/ 230 C
Mix the squash, shallots and garlic with ½ teaspoon of the salt and oil if using.
Put the mixture on a parchment lined cookie sheet.
Bake for 35 minutes until the squash is cooked and brown on the edges.
Meanwhile, cook the pasta according to package directions.
When the butternut squash is done, add to a blender with the broth, cashew and vinegar.
Blend until smooth. Add more salt as you prefer.
Serve mixed with pasta and thyme or parmesan!

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