Roasted Butternut Squash Alfredo with rigatoni - Recipes - Gluten-Free Heaven

Ingredients

• 450 g butternut squash, cubed
• olive oil
• 8 fresh sage leaves, plus some smaller fresh ones to serve
• 3 garlic cloves, peeled, roughly chopped
• 115 ml Califia Unsweetened Almond Milk
• 40 g cashews, soaked in water for a least 1 hour, then drained
• 2 tbsp nutritional yeast
• 1 tbsp fresh lemon juice
• 1 tsp garlic powder
• 500 g gluten-free pasta
• salt and freshly ground black pepper, to taste
• toasted walnuts, roughly chopped ((optional))