Cauliflower Alfredo with Roasted Butternut Squash Pasta – Ripple Foods

Ingredients

• For the cauliflower alfredo:
• 8 cups water or vegetable broth
• 5-6 cups cauliflower florets
• 1 cup Ripple Unsweetened Original Milk
• 1 tbsp salt
• 1 tsp garlic powder
• dash nutmeg
• 1/2 cup vegan parmesan
• For the butternut squash:
• 1 ½ lb butternut squash, diced
• neutral oil
• salt and pepper
• For the sage:
• 5-10 sage leaves
• 1/4 cup neutral oil
• For the pasta:
• 16 oz dried pasta of choice