optional mix ins kale, spinach, broccoli, pumpkin seeds, etc
Instructions
Preheat oven to 200 C. Peel and dice butternut squash.
Toss with a small amount of oil. Roast 30 to 40 minutes
until tender.
Meanwhile, make cheese sauce. Put cashews in food
process and process until finely chopped. Add boiling water
and mix. Add remaining cheese ingredients nutritional
yeast, garlic, lemon juice. olive oil. Process until smooth.
Warm over low heat 15 to 20 minutes. Add salt and pepper
to taste. If sauce is too thin, remove 2 ladles of sauce, mix
with 1 tsp corn starch, whisk together, add back to sauce
pot.
When butternut is ready, start boiling water for pasta. Add
two thirds of roasted butternut and warmed cheese sauce
to food processor. Blend until smooth. Add milk, soy sauce,
and more nutritional yeast to taste. Return sauce, now
quite orange, to pot and heat through. Boil pasta as
directed on package.
Drain and rinse pasta. Add to cheese sauce and stir
through. Add mix ins if using
Serving
Suggestions
Oh She Glows has another cheeze sauce option, would like to try that too
Originally Submitted
5/5/2013
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