Vegan Butternut Alfredo Pasta

A creamy and delicious vegan alfredo sauce that's great on pasta or steamed vegetables.

Serves: 4

Prep Time: 20 min

Thanks Tiff and Steph for making
this delicious recipe!

Cooking Time: 40 min

Total:  60 min

Ingredients
1 tbsp. olive oil
1 onion, quartered and thinly sliced
3 cloves garlic, minced
1 tsp. dry rubbed sage
3/4 cup dry white wine
salt and pepper
1/2 lb. pasta, any type
1 medium butternut squash, sliced in quarters

Sauce

1/2 cup raw cashews, soaked overnight and drained
1 1/2 cups vegetable broth
1 1/2 cups roasted butternut puree
2 tbsp. mellow white miso
2 tbsp. nutritional yeast
1 tbsp. lemon juice

Directions

1. To roast the butternut, brush pieces lightly with oil. Place on a parchment paper lined baking sheet and bake in a preheated oven at 400 F for 30-40 minutes, until flesh is tender. Allow to cool and scoop out 1 1/2 cups to use in the sauce.
2. Prepare the pasta as directed on the package.
3. While pasta is cooking, prepare sauce by blending cashews and broth until very smooth inside a food processor or blender. Once no granular pieces remain, add the remaining sauce ingredients and blend. Set aside.
4. Heat oil in a frying pan and saute onions until lightly browned. Add garlic, cooking for about 1 minute until fragrant. Add sage and pepper.
5. Add wine and stir, allowing the wine to boil and reduce slightly, for 2 minutes.
6. Turn the heat to low and add butternut cream until it is thoroughly heated and begins to thicken, about 5 minutes. Taste and adjust seasoning if necessary.
7. Add sauce to pasta and toss to coat.
8. Serve topped with roasted butternut pieces and a sprinkle of toasted pumpkin seeds.

Recipe from theppk.com