Creamy Butternut Pasta with Cashew Crumble Topping - alive magazine

Name: 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)

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This soothing winter dish will satisfy all ages with its smooth comforting flavours. We added frozen peas for colourful fibre, but you can also use other…

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