Creamy Butternut Pasta with Cashew Crumble Topping
Creamy butternut pasta with a cashew crumble topping, perfect for gluten-free, vegetarian, and vegan diets. Enjoy smooth, comforting flavors with optional chili flakes and pea shoots.
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Cooking tools:
- Blender
- Baking dish
- Oven
- Pot
- Colander
- Stove
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring cup
- Mixing bowl
- Spoon
- Refrigerator
Ingredients
- 1/3 cup raw cashews (soaked)
- 2 tbsp nutritional yeast
- 1/4 cup freshly chopped parsley
- 1/2 tsp kosher salt
- 2 lbs butternut squash
- 4 large garlic cloves (peeled and halved )
- 2 tbsp melted coconut oil (divided)
- 1/2 cup nutritional yeast
- 1 tbsp lemon juice
- 1 tsp dry mustard
- 2 cups unsweetened dairy-free milk (gluten free if desired )
- 2 cups penne pasta (regular, whole wheat, or gluten free)
- 1 cup frozen peas (thawed)
- crushed chili flakes (optional)
- pea shoots (optional)
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