Vegan Butternut Squash Linguine Alfredo

Indulge in this creamy and flavorful vegan linguine Alfredo featuring roasted butternut squash. The richness of the sauce combined with the sweetness of the squash creates a comforting dish that's perfect for any occasion.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 8 ounces linguine pasta
• 1 cup raw cashews, soaked in water for 4 hours or overnight
• 1 cup unsweetened almond milk
• 3 tablespoons nutritional yeast
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1/4 teaspoon nutmeg
• Fresh parsley for garnish

Instructions:

Turn on the oven and heat it up to 400F 200C

Spread the cubes of butternut squash out on a baking sheet

Add some olive oil and salt and pepper to taste

For 25 to 30 minutes, or until soft, roast

Follow the directions on the package to cook the linguine until it is al dente while the squash is roasting

Remove the water and set it aside

Put the cashews that have been soaked, almond milk, nutritional yeast, garlic that has been minced, lemon juice, and nutmeg in a blender

Mix until it's creamy and smooth

Toast the sauce in a big pan over medium-low heat until it's warm all the way through

Put the roasted butternut squash and cooked linguine into the pan with the sauce

Gently toss the pasta to cover it all

Add fresh parsley to the top of the hot linguine Alfredo before serving

Have fun!