Creamy Cashew Butternut Sage Sauce

This dish is perfect for a cool Fall night (or any other night, for that matter), and it’s healthy and delicious! Win-win!

INGREDIENTS

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3 cups roasted butternut squash (you can prepare this however you want but just ensure the squash is tender) 
½ onion diced + 1 garlic clove, sautéed in 1 tsp. oil until tender
1 cup raw cashews
3 cups unsweetened cashew milk (or almond milk)
1 box Banza chickpea pasta shells, prepared according to the box
¼ tsp. cayenne pepper 
½ tsp. dried sage 
¼ tsp. salt + fresh pepper to taste
3 cups spinach
2 garlic cloves, chopped

DIRECTIONS

  • Sauté the garlic in olive oil until fragrant.  Add spinach until slightly wilted and bright green.  Set aside.

  • Blend all other ingredients together until smooth.  

  • Toss with Banza chickpea pasta shells (or regular shells, but we love Banza), and sautéed garlicky spinach 

Healthy, Dinner, Vegetarian, LunchMarie KellyMilford Kitchenhealthy, vegetarian, vegan, butternut squash, sage, cream sauce, vegan pasta sauce, banzaComment