Ingredients
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For the Butternut Squash Noodles:
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1 medium butternut squash (about 2 pounds)
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Salt and pepper, to taste
Directions
Subtitle: A Budget-Friendly, Gluten-Free, High-Protein, Kid-Friendly, Low-Carb, Oil-Free, Quick & Easy, Seasonal, Soy-Free, Superfoods, Vegan, Whole Foods Plant-Based Recipe from France!
Description: This delicious and nutritious pesto pasta dish features creamy cashews, fresh basil, and earthy butternut squash noodles. It’s perfect for mealtime or as a tasty snack!
Ingredients:
For the Butternut Squash Noodles:
1 medium butternut squash (about 2 pounds)
Salt and pepper, to taste
Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Pierce the skin of the butternut squash in several places using a fork. Place the squash on the prepared baking sheet, cut side down. Roast until tender, about 45 minutes.
3. Remove from the oven and let cool slightly. Scoop out the flesh into a large bowl, mashing it with a fork until smooth. Add salt and pepper to taste.
For the Creamy Cashew Pesto:
For the base:
2 cloves garlic
1 teaspoon minced fresh ginger
½ cup packed fresh basil leaves
Pinch of red pepper flakes (optional)
For the sauce:
¼ cup raw cashews, soaked in water for at least 3 hours or overnight
¼ cup unsweetened almond milk
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
½ teaspoon Dijon mustard
½ teaspoon agave nectar or maple syrup
Black pepper, to taste
Instructions:
1. Combine all the base ingredients in a blender or food processor. Blend until smooth. Set aside.
2. In a high-speed blender, combine the soaked cashews, almond milk, lemon juice, apple cider vinegar, Dijon mustard, agave or maple syrup, and black pepper. Blend until completely smooth and creamy.
For serving:
Cooked butternut squash noodles
Creamy cashew pesto
Parmesan cheese (optional)
Chopped fresh basil leaves (for garnish)
Directions:
1. Cook the butternut squash noodles according to package instructions. Be sure not to overcook them, as they will continue cooking once you toss them with the pesto.
2. Meanwhile, heat a large skillet over medium heat. Add the drained and rinsed butternut squash noodles to the pan. Toss with the tamari or vegan Worcestershire sauce, if desired. Cook until heated through.
3. Divide the cooked butternut squash noodles among four plates. Top each portion with approximately ⅓ cup of the creamy cashew pesto. Sprinkle with Parmesan cheese, if using. Garnish with chopped fresh basil.
Note: The cooked butternut squash noodles can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Simply thaw when ready to use.
Steps
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1
Done
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. |
|
2
Done
|
Pierce the skin of the butternut squash in several places using a fork. Place the squash on the prepared baking sheet, cut side down. Roast until tender, about 45 minutes. |
|
3
Done
|
Remove from the oven and let cool slightly. Scoop out the flesh into a large bowl, mashing it with a fork until smooth. Add salt and pepper to taste. |
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4
Done
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Combine all the base ingredients in a blender or food processor. Blend until smooth. Set aside. |
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5
Done
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In a high-speed blender, combine the soaked cashews, almond milk, lemon juice, apple cider vinegar, Dijon mustard, agave or maple syrup, and black pepper. Blend until completely smooth and creamy. |
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6
Done
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Cook the butternut squash noodles according to package instructions. Be sure not to overcook them, as they will continue cooking once you toss them with the pesto. |
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7
Done
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Meanwhile, heat a large skillet over medium heat. Add the drained and rinsed butternut squash noodles to the pan. Toss with the tamari or vegan Worcestershire sauce, if desired. Cook until heated through. |
|
8
Done
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Divide the cooked butternut squash noodles among four plates. Top each portion with approximately ⅓ cup of the creamy cashew pesto. Sprinkle with Parmesan cheese, if using. Garnish with chopped fresh basil. |
