Ingredients
The following ingredients have 4 Servings
- B
- u
- t
- t
- e
- r
- n
- u
- t
- S
- q
- u
- a
- s
- h
Instruction
- <p>Preheat the oven to 220°C/200°C fan.</p> <p>Pour the hot water over the cashews and leave to soak for 20 minutes.</p> <p>Prepare your butternut squash and place in a roasting tray along with the onion wedges and a little salt and pepper. Drizzle with olive oil. Roast for 25 to 30 minutes, or until soft.</p> <p>When cooked, allow to cool slightly, then take a third of the roasted vegetable mixture and blend in a high-speed blender with the sage leaves and the cashew/water mixture. Add a little more water if it is looking too thick to blend. You are aiming for a sauce consistency. Transfer to a pan and warm through gently.</p> <p>Meanwhile, cook your pasta according to the packet instructions and drain. Stir the sauce into your cooked pasta of choice and add the rest of the vegetables and a sprinkling of fresh sage leaves. Top with grated Parmesan or Pecorino or vegan alternative (optional).</p>
