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Creamy Butternut Pasta with Cashew Crumble Topping
Serves 4 to 6
This soothing winter dish will satisfy all ages with its smooth comforting flavours. We added frozen peas for colourful fibre, but you can also use other favourites such as broccoli florets, sugar snap peas, or spinach.
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Ingredients
Cashew crumble
- 1/3 cup (80 mL) raw cashews, soaked
- 2 Tbsp (30 mL) nutritional yeast
- 1/4 cup (60 mL) chopped fresh parsley
- 1/2 tsp (2 mL) kosher salt
Creamy butternut pasta and peas
- 2 lbs (1 kg) butternut squash
- 4 large garlic cloves, peeled and halved
- 2 Tbsp (30 mL) melted coconut oil, divided
- 1/2 cup (125 mL) nutritional yeast
- 1 Tbsp (15 mL) lemon juice
- 1/2 tsp (2 mL) kosher salt
- 1 tsp (5 mL) dry mustard
- 2 cups (500 mL) unflavoured oat milk
- 2 cups (500 mL) penne pasta, regular, whole wheat, or gluten free
- 1 cup (250 mL) frozen petit pois (small, sweet peas), thawed
- Crushed red chili flakes and pea shoots (optional)
Nutrition
Per serving:
- calories 526
- protein 23g
-
fat
11g
- saturated fat 5g
- trans fat 0g
-
carbohydrates
64g
- sugars 10g
- fibre 14g
- sodium 445mg
