Ingredients
3 cups butternut squash, diced
1/2 cup raw cashews
1 1/2 cup water
2 tbsp cornstarch
1/2 cup parmesan cheese(grated)
1 tbsp Dijon mustard
2 tbsp lemon juice
1 1/2 tsp salt
1 1/2 cup pasta of your choice
Method
Peel and cut the squash into cubes.(if you are using frozen cubes skip this step)
Bring a large pot of water to boil, then add thee squash cubes cook for about 10 minutes until it is tender and drain.
Cook the pasta according to the package instructions. Drain and add it back to the pot.
In a Blender, add the cooked butternut squash along with the cashews, water, cornstarch, parmesan cheese, Dijon mustard, lemon juice and salt. Blend until very smooth.
Add the cheese sauce to the pot with the cooked pasta, Stir often over a low medium heat for a 2-3 minutes until the sauce thickens a bit.
Serve and Enjoy!
Variation
For vegan version you can use Nutritional yeast instead of parmesan cheese
You can also use canned butternut squash puree or Pumpkin
Instead of cashews you can use raw almonds or 1/2 cup coconut milk for 1/2 cup of water called for and leave the nuts out entirely.
You can soak the nuts in water for 5 minutes for silky texture
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