Isa's Butternut Squash Vegan Alfredo Pasta

Name: Isa's Butternut Squash Vegan Alfredo Pasta
Total time: 97
Yield: 6
Ingredients: 3 cups cubed butternut squash; 3 tablespoons olive oil, divided; 1 ½ cups raw cashews; 2 cups vegetable broth; ¼ cup mellow white miso; ¼ cup nutritional yeast; 2 tablespoons lemon juice; 1 (16 ounce) package farfalle (bow-tie) pasta; 2 cups diced yellow onion; salt to taste; 3 leaves fresh sage, minced; ¼ cup apple cider; ground black pepper to taste; ¼ cup chopped fresh parsley

Recipe by isachandra from allrecipes.com

Dinner 2 Hr. 37 Mins.

Ingredients

6 servings

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3 cups cubed butternut squash
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3 tablespoons olive oil, divided
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1 ½ cups raw cashews
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2 cups vegetable broth
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¼ cup mellow white miso
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¼ cup nutritional yeast
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2 tablespoons lemon juice

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1 (16 ounce) package farfalle (bow-tie) pasta
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2 cups diced yellow onion
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salt to taste
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3 leaves fresh sage, minced
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¼ cup apple cider
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ground black pepper to taste
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¼ cup chopped fresh parsley

Instructions

Preheat oven to 400 degrees F (200 degrees C).
Combine squash and 1 tablespoon oil on a baking sheet; toss until coated.
Roast in the preheated oven until tender and lightly browned, about 25 minutes.
Bring a small pot of water to a boil. Add cashews; simmer until softened, about 20 minutes. Drain.
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.
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.
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.
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.