½ package pasta of choice (I prefer shells for mac and cheese, GF works too!)
½ large butternut squash
1 tsp onion powder
1 tsp cayenne
½ cup cashews, soaked for an hour
1 cup coconut milk
½ cup nutritional yeast, more for additional flavoring
1 tbsp yellow miso paste
Crushed red chili peppers, to taste
1 large packet spinach
3 garlic cloves, chopped fine
Pre-heat oven to 375 degrees Fahrenheit (190 Celsius). Take the butternut squash and pierce with a fork. Place in a microwave for 5 minutes to soften. Remove from microwave and once it has cooled down, peel off the skin. This makes the process much easier to cut and peel! Take half the butternut squash and cut into medium sized cubes. Use the other half for another dish or salad! Arrange on a baking tray and drizzle with olive oil, salt, and pepper. Place in the oven for about 45 minutes until it has cooked through and softened completely.
In a separate tray, spread spinach and drizzle with olive oil. Throw crushed garlic on top and place in the oven, keeping an eye on this so that the spinach doesn’t burn. This will cook in about 25 minutes.
In a large pot, bring water to a boil and sprinkle with salt. Add pasta in and cook according to the box instructions.
Once the butternut squash has cooked through, place in a blender with coconut milk, onion powder, cayenne, salt, soaked cashews, miso paste, and nutritional yeast. Blend on high until you have a nice creamy sauce texture that resembles a cheese sauce. Taste, and add more nutritional yeast and salt as desired.
To plate, take cooked pasta and cover with sauce. Add the garlic spinach and mix in thoroughly. Garnish with additional nutritional yeast, serve and enjoy!