Creamy Vegan Alfredo Pasta

Learn this healthy, plant based version of rich creamy alfredo pasta made with butternut squash, shiitake mushrooms and kale. I wonderful recipe to quick off the new year!

Serves 4

8 Oz pasta of choice
1 Tbsp avocado oil
½ yellow onion chopped
3 garlic cloves minced
1 Tbsp Lemon Juice
¼ Cup Nutritional Yeast
¼ Tsp Dijon Mustard
1 Tsp salt and pepper
1 cup plant based milk
1 cup cashews soaked in hot water

1 Tbsp avocado oil
2 cups 1 inch cubed butternut squash
1 cup shredded dinosaur kale stem removed
1 cup Shiitake mushrooms sliced stem removed
¼ cup toasted pine nuts

Start by cooking your pasta per directions on the box.

Next pour 1 cup boiling water into cashews and let sit for 10 minutes.

Start by sautéing your minced garlic and onions in 1 Tbsp oil. Sauté for 2 minutes and add them to a blender or food processor.

Add the 5 additional ingredients to the blender.
Add the cashews with any remaining water.
Blend until smooth.

Using the same sauté pan from the onions and garlic add another 1 Tbsp of oil.

Add in cubed squash. Sauté for 3 minutes.

Next and in shiitake mushrooms and shredded kale.
Season with salt and pepper. Mix. Add a lid to the pan and cook for an additional 2 minutes.
Add in 1 Tbsp of water if the pan gets too dry.

When the vegetables are sautéed and in sauce. Remove from heat and add in noodles.

Garnish with toasted pine nuts.

Serve immediately.