Pasta with butternut and cashew cream

Christmas is Tomorrow!

And with it comes the inspiration for a delicious festive dinner. Pleasing everyone at a big gathering isn’t always easy, but trust us — these creamy pasta with butternut squash and cashews will be a hit! This vegetarian recipe is perfect for adding warmth and indulgence to your holiday table.

Creamy Butternut Squash and Cashew Pasta

Ingredients (for 2 servings)

• 250g butternut squash
• 100g cashews
• 100ml plant-based milk (oat milk in this case)
• 2 garlic cloves
• 2 tbsp olive oil
• ½ vegetable stock cube
• 250g whole wheat pasta
• Salt and pepper
• To serve: chopped fresh parsley and pumpkin seeds

Instructions

1️⃣ Preheat your oven to 180°C (grill mode).

2️⃣ Prepare the butternut squash:

• Peel and cut it into small cubes.
• Peel and finely chop the garlic cloves.

3️⃣ Roast the butternut squash:

• Spread the butternut squash cubes and chopped garlic on a baking sheet lined with parchment paper.
• Drizzle with olive oil, season with salt and pepper, and roast for 25 minutes.

4️⃣ Soak the cashews:

• While the squash is roasting, soak the cashews in a bowl of boiling water for 30 minutes.

5️⃣ Cook the pasta:

• Follow the package instructions. Reserve some of the cooking water—it will help thicken the sauce later.

6️⃣ Make the creamy sauce:

• Once the butternut squash is roasted, transfer it to a blender.
• Drain the cashews and add them along with the plant-based milk and ½ vegetable stock cube.
• Season with salt and pepper, then blend until smooth and creamy.
• If the sauce is too thick, add a bit more plant-based milk.

7️⃣ Combine everything:

• Heat a drizzle of olive oil in a pan.
• Add the cooked pasta and pour in the sauce.
• Stir well to coat the pasta, then add a ladle of reserved cooking water to make the sauce even creamier.
• Let it warm up over low heat for a few minutes.

🥂 This easy, creamy, and comforting vegetarian recipe is ideal for a festive meal. Enjoy!