Dairy Free Creamy Butternut Squash Pasta

Instructions

1. Submerge cashews under water for at least an hour an up to 12 hours.

2. Fill a large pot with water and place over high heat. Once water begins to boil, add a small handful of salt and fettuccine. Cook paste until al dente, 6 to 8 minutes, stirring occasionally.

3. Remove pot from stovetop an drain. Return cooked fettuccine to pasta pot and set aside.

4. Place large skillet over medium-high heat and add 2 tablespoons oil.

5. Add onion and garlic and sauté for 3 to 4 minutes or until onions just begin to brown.

6. Add butternut squash and continue to sauté for 5 to 6 minutes. Season with salt and pepper.

7. Pour 1 cup broth/water over squash mixture and lower heat to medium. Cook until squash is fork tender and most of the liquid has evaporated.

8. Pour squash mixture into the well of a high powered blender. Drain cashews and add to blender.