| Preheat oven to 425°F (220°C); line a baking sheet | ||||
| 1/2 small butternut squash | roast 30 min |
blend creamy sauce |
toss pasta, sauce & pasta water |
|
| 2 shallots | chop | |||
| 3 garlic cloves | ||||
| 3/4 cup water | ||||
| 1/2 cup raw cashews | ||||
| 2 Tbs. extra-virgin olive oil | ||||
| 1 Tbs. nutritional yeast | ||||
| 1 Tbs. balsamic vinegar | ||||
| 10 fresh sage leaves | ||||
| 1 Tbs. fresh thyme leaves | ||||
| sea salt & black pepper | ||||
| 12 oz rotini pasta | boil pasta |
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| up to 1 cup reserved pasta water | ||||