Creamy Butternut Pasta with Cashew Crumble Topping - alive magazine

Ingredients

• 1/3 cup (80 mL) raw cashews, soaked
• 2 Tbsp (30 mL) nutritional yeast
• 1/4 cup (60 mL) chopped fresh parsley
• 1/2 tsp (2 mL) kosher salt
• 2 lbs (1 kg) butternut squash
• 4 large garlic cloves, peeled and halved
• 2 Tbsp (30 mL) melted coconut oil, divided
• 1/2 cup (125 mL) nutritional yeast
• 1 Tbsp (15 mL) lemon juice
• 1 tsp (5 mL) dry mustard
• 2 cups (500 mL) unflavoured oat milk
• 2 cups (500 mL) penne pasta, regular, whole wheat, or gluten free
• 1 cup (250 mL) frozen petit pois (small, sweet peas), thawed
• Crushed red chili flakes and pea shoots (optional)