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Ingredients1 h 37 m servings 626 cals
Original recipe yields 6 servings (12 cups)
- Preheat oven to 400 degrees F (200 degrees C).
- Combine squash and 1 tablespoon oil on a baking sheet; toss until coated.
- Roast in the preheated oven until tender and lightly browned, about 25 minutes.
- Bring a small pot of water to a boil. Add cashews; simmer until softened, about 20 minutes. Drain.
- Combine cashews and 1 1/2 cup broth in a blender; blend until very smooth. Add roasted squash, remaining 1/2 cup broth, miso, nutritional yeast, and lemon juice; blend until sauce is combined.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup pasta water. Transfer pasta to a serving bowl.
- Heat remaining 2 tablespoons oil in a skillet over medium-high heat. Add onion and salt; cook and stir until golden brown, about 9 minutes. Add sage and stir until fragrant, about 1 minute. Pour in cider; cook, stirring up browned bits from the bottom of the skillet, 1 to 2 minutes.
- Stir half of the cashew sauce into the pasta. Add onion mixture. Stir in enough reserved pasta water to thin and warm sauce. Season with pepper. Garnish with parsley.
- Cook's Notes:
- Instead of boiling, cashews can be soaked in cold water for 2 to 12 hours. Or, if you have a high-powered blender, you can get away with not soaking them at all; just be sure to blend them until smooth.
- A 15-ounce can of pumpkin or squash puree can be substituted for the roasted butternut squash.
- Substitute 1/4 teaspoon dried ground sage for the fresh if desired.
- This recipe makes 2 1/2 cups extra sauce, which you can freeze in an airtight container for another day.
Per Serving: 626 calories; 24.6 g fat; 86.2 g carbohydrates; 21.9 g protein; 0 mg cholesterol; 624 mg sodium. Full nutrition
ReviewsRead all reviews 2
Delicious! My grocery store didn't have miso so I used a 1/4 cup cashew/almond milk and a tablespoon of soy sauce instead.