Roasted Butternut Squash Pasta | Recipe Cart | Recipe Cart

Ingredients

• 1/2 medium to large butternut squash
• 1 tsp avocado oil
• 1 healthy pinch each sea salt and black pepper
• 2 cloves garlic, peeled and left whole
• 1/4 cup raw cashews ((if nut-free, try subbing sunflower or hemp seeds))
• 2 cloves garlic, peeled ((plus more to taste))
• 2 Tbsp nutritional yeast
• 1/2 tsp sea salt
• 3/4 cup unsweetened almond milk ((or other neutral flavored dairy-free milk, such as oat or rice))
• Water to cook
• 1 healthy pinch sea salt
• 10 ounces gluten-free pasta ((ensure vegan-friendly as needed // we prefer Trader Joe’s brown rice quinoa fusilli))
• 1 tsp oil ((or sub water, adding more as needed as it evaporates))
• 1/3 cup very thinly sliced onion or shallot
• 1 pinch red pepper flake
• Shiitake Bacon
• Vegan parmesan cheese
• Red pepper flake