Cheesy Cheese-less Veggie Pasta
Ingredients
- 200 g uncooked pasta (we used red lentils for the extra protein)
- 2 cups (300g) of butternut squash (raw and diced)
- 1/4 cup (35g) raw cashews (soaked in boiling water for 10 mins to soften)
- 1/2 tsp garlic powder
- 1 tsp italian herbs
- 1/4 cup (30g) hemp seeds
- 1/4 cup (15g) nutritional yeast (do half if you prefer a subtle nutritional yeast flavour to begin with)
- 1 tbsp olive oil
- 1/2 cup (125 ml) water (reserved form cooking the squash)
- Salt and pepper to taste for older kids
Instructions
- Add the pasta to a pot & cook according to instructions, then drain.
- While the pasta is cooking, in another pot cover the butternut squash with boiling water and cook on medium to high till soft ~ 10 mins, then drain reserving 1/2 cup of liquid for the sauce.
- While the squash and pasta are cooking soak the cashews in boiling water to soften for 10mins then drain.
- Add all the ingredients (except for the pasta) to a blender and blend till smooth.
- Pour the sauce over the cooked pasta and serve.
Notes
We like ours topped with some mushrooms and extra hemp seeds 🤌🏼
Sauce can be stored in the fridge 3 days or freezer 2 months.