Vegan Roasted Butternut Sage Fettuccini Alfredo
This dish is perfect for a brisk fall or winter evening. Cozy and satisfying. A wonderful mix of flavors. Creamy pasta with roasted butternut squash and kale comes together with sage.
Servings: 4
Calories: 407kcal
Ingredients
- 8 oz fettuccini pasta
- ½ cup raw cashews - soaked for 10 minutes in boiling water
- 1.5 cups water
- ½ medium firm or silken tofu
- 2 tablespoon lemon juice
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon salt
- 2 tablespoon olive oil
- ¼ cup nutritional yeast
- 1 teaspoon black pepper
- 1 cup butternut squash
- 1 tablespoon fresh sage - chopped
- 1 cup chopped kale
Instructions
For the Alfredo Sauce
- Soak and drain your cashews
- Blend cashews, water, tofu, lemon juice, onion powder, black pepper, garlic powder, nutritional yeast and salt until smooth.
Butternut squash
- Pre-heat oven to 425 degrees
- Quarter a butternut squash and take the seeds out
- Lightly steam the squash for 5 minutes
- Take out the pieces with a fork and rinse under cool water
- Peel the squash (Lightly steaming it makes it easier to peel)
- Cut the squash into cubes and measure out a cup to roast
- Drizzle a TBL of olive oil and a sprinkle of salt over the squash.
- Place on an oiled or lined baking sheet. Make sure they are spread apart and have room, so they can crisp up. If they're too close they won't crisp.
- Bake for 30-35 minutes.
Putting it all together
- Cook the fettuccini pasta according to package about 10 minutes before the squash is done roasting.
- 1 minute before the pasta is done, add the kale in with the pasta to cook it.
- Turn off heat and drain the pasta and kale but DO NOT RINSE
- In the pan you cooked the pasta in, heat 2 TBL oil on low heat
- Add the cashew alfredo and stir until it thickens - about 1-2 minutes
- Add the pasta, kale and sage to the pan
- Once the pasta is mixed well with the sauce, top with the butternut squash at the end. It has the potential to get soggy, so don't add the squash until the end
- Add more salt and pepper if needed and ENJOY
- If the sauce gets too thick, add a little water and a sprinkle of salt.
Notes
The longer the cashew alfredo sauce is on heat, the thicker it gets. If it gets too thick, add a dash of water until you reach the desired consistency. If it's too thin, put it on low heat for a minute.
This will be really thick the next day. To warm this up the next day, add ¼ cup of water or unsweetened plant milk and stir. It will dilute the taste a little, so add salt to taste if needed.
Nutrition
Calories: 407kcal | Carbohydrates: 56g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Sodium: 1182mg | Potassium: 537mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5397IU | Vitamin C: 31mg | Calcium: 79mg | Iron: 3mg