Butternut Squash Pasta + Cashew Alfredo Sauce

This dish was served at Nicaragua’s Aqua Wellness Resort. It features a nice blend of sweetness from the spiralized squash and the cheesy cream from the cashews. A mild flavour, this is best served on a bed of arugula. To learn more about Nicaragua and see some photos click here.

RECIPE + INGREDIENTS

Serves 4 – 6

For pasta:

  • 1 butternut squash

Use a spiralizer to make the “pasta”. To cook, microwave for 2-3 minutes or until tender.

For cashew alfredo cream sauce:

  • 1 ¼ cups raw cashews 
  • 1 Tbsp arrowroot starch 
  • 3-4 Tbsp nutritional yeast
  • 3 cloves garlic
  • 1 tsp Himalayan salt
  • ½ tsp black pepper
  • 1 cup cashew milk

For garnish:

  • Walnuts
  • Chives
  • Hemp seeds
  • Arugula

DIRECTIONS

  • Soak cashews in hot water for 20 minutes. Drain cashews and place in a blender.
  • Add arrowroot, nutritional yeast, garlic, salt, pepper and milk to the blender. Blend at high speed until smooth and creamy.
  • Place cream mixture in a saucepan over medium heat and whisk. If mixture is too thick, add more milk. Also, adjust flavoring to your liking by adding more salt or pepper.
  • After 5 minutes pour cream over the spiralized squash and incorporate. Place a small handful of arugula on the serving plate and place the pasta and cream on top. Add garnishes and serve.

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