| 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, chopped | |||
| 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 |
||
| up to 1 cup reserved pasta water | |||