Creamy vegan butternut squash pasta
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Deliciously creamy pasta without a hint of dairy. Roasted butternut squash mixed with velvety cashew cream and sprinkled with basil make this vegan comfort food a must eat!
Ingredients
1 1/2 cups raw cashews
2 cups butternut squash, peeled and cubed
2 tsp olive oil
1 cup vegetable stock (or water)
Juice of 1/2 a lemon
Salt & pepper
A big bunch of basil (torn or chopped)
Pasta shapes (I used wholewheat penne)
Instructions
View the full recipe at Culinary Correspondence: Meals and Miles Apart, Recipes Shared with Love →
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