I rarely eat carbohydrates but when I crave it, this is what I will make and go all out! The original recipe is from Dr. Junger’s Clean Program. I made one tiny change and added more nutritional yeast cuz I am obsessed. 😉 Enjoy this…it’s so indulgent and satisfying.
SERVINGS: 6 – 8   PREP TIME: 10 minutes   COOK TIME: 20 minutes
INGREDIENTS:
- 1/2 cup raw cashews
- 1/4 cup Extra Virgin Olive Oil
- 2 cloves garlic
- 1 can coconut cream
- 1 small yellow onion
- 8 – 10 oz of pre-cut butternut squash
- 1 box of gluten free macaroni (my fave is from Tinkyada)
- 3/4 cup nutritional yeast
- 1/2 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon cayenne pepper (optional)
- parsley for serving (optional)
DIRECTIONS:
- Cook the pasta according to directions on package. Rinse with cold water, strain and set aside.
- Chop onions and butternut squash and mince garlic.
- In a medium saucepan, heat olive oil. Add onions and salt and pepper until lightly browned and cooked thoroughly.
- Add butternut squash, garlic, garlic powder, onion powder, and cayenne pepper. Stir and combine all for 3 minutes.
- Pour in canned coconut cream and cashews. Cook at a low simmer until squash is tender (approx 6 – 8 minutes).
- Add all pot contents to a high speed blender, along with nutritional yeast and vinegar. Blend on high until creamy and smooth. Add salt and pepper as needed.
- Toss sauce with pasta and serve immediately.