Pasta with butternut and cashew cream

Christmas is just around the corner. 

And with that comes the inspiration for the Christmas dinner recipes. It's not always easy to please everyone when organising a big get together. But trust us, with these creamy butternut and cashew pasta you'll make everyone agree. It's the best thing that's out there during fall season. 

Pasta with butternut and cashew cream

Ingredients (for 2 people)

250 grams of butternut squash

100 grams cashew nuts

100 ml vegetable milk (in this case oat milk)

2 cloves of garlic

2 tablespoons olive oil

1/2 vegetable stock cube

250 grams of wholemeal pasta

salt and pepper

To serve: chopped fresh parsley and pumpkin seeds

Preparation

Preheat the oven to 180°C on grill mode.

Peel the butternut squash and cut into bite-sized pieces.  Peel and finely chop the garlic cloves.

Place the butternut squash and minced garlic on a baking tray lined with baking paper and drizzle with olive oil. Season with salt and pepper and bake for 25 minutes.

Meanwhile, soak the cashews in a bowl of boiling water for 30 minutes.

Cook the pasta according to the cooking instructions. Drain and set aside.

When the butternut is cooked, place it in the bowl of a blender. Drain the cashews and add them to the bowl with the vegetable milk and the 1/2 vegetable stock cube. Add salt and pepper and blend until you have a smooth cream. If it seems too thick, add more vegetable milk.

Collect the pasta and place it in a saucepan with a dash of olive oil. Empty the contents of the food processor into the pan and mix well to completely impregnate the pasta. Allow to warm up for a few minutes on a low heat.