Isa’s Butternut Squash Vegan Alfredo Pasta
Roasted butternut squash, cashews, and farfalle pasta are combined with vegetable broth and miso to create this comforting vegan alfredo.
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.