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Roasted Butternut Alfredo Recipe

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This recipe for Roasted Butternut Alfredo is from Pasado's Safe Haven Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
½ lb pasta

Sauce:
½ C cashews, soaked for at least 2 hours
1½ C vegetable broth
1½ C roasted butternut squash
2 Tbsp mellow white miso
2 Tbsp nutritional yeast (optional)
1 Tbsp fresh lemon juice

1 Tbsp olive oil
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1 tsp dry rubbed sage
¾ C dry white wine
Black pepper to taste
½ tsp salt, or to taste

Garnish:
Pepitas, or other chopped tree nuts

Directions:
Directions:
1. Cook pasta in salted water
2. Drain the cashews and place them in a blender with the vegetable broth
3. Bend until smooth (you shouldn't feel any grittiness in the sauce)
4. Add the roasted squash, miso, nutritional yeast, and lemon juice
5. Puree until smooth
6. Preheat a pan over medium heat and cook onions in oil with a pinch of salt until lightly browned
7. Add the garlic and saute for 30 seconds
8. Mix in the sage and pepper
9. Add the wine and salt and turn up the heat to start to boil the wine
10. Reduce a little
11. Turn down the heat to mdium low and add the butternut cream to the pan, stirring to incorporate the onions into the sauce
12. Taste and adjust seasonings
13. Add the pasta and toss to coat

 

 

 

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