190kcal
2g
3g
2g
1g
7g
32g
5mg
- 1/2 peeled, deseeded and diced Butternut squash
- 1 bunch diced Asparagus
- 6 fresh Sage leaves
- 150g / 5.3oz soaked Raw cashews
- 250ml / 8.45fl oz cold Water
- 15g / 0.53oz Nutritional yeast
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 500g / 18oz dried Short-cut macaroni
- to taste Salt
- to taste Pepper
1. Preheat the oven to 190°C (375°F).
2. Place the diced butternut squash and asparagus on a baking sheet. Spread 6 fresh sage leaves on top and cook for 25 minutes.
3. Blend the drained and rinsed 150g soaked raw cashews, 250ml cold water, 15g nutritional yeast, 1 tsp onion powder, and 1 tsp garlic powder in a high-speed blender until smooth. Season with salt and pepper.
4. Cook the 500g dried short-cut macaroni following the packet instructions, then drain.
5. Combine the cooked pasta, roasted vegetables, sage leaves, and cashew cheese sauce in an ovenproof casserole dish.
6. Put the pasta bake under a hot grill or broiler for 10 minutes until golden. Remove from the oven and serve.
55% of RDI
130% of RDI
3% of RDI
0% of RDI
0% of RDI
130% of RDI
44% of RDI
Soaking the cashews in cold water for 2-3 hours or in boiling water for 10 minutes helps achieve a creamy texture for the sauce.
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