Jun 11
S Short Lane, Butternut, Wisconsin.
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S Short Lane, Butternut, Wisconsin.
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This Butternut Kale Pasta with White Wine Cashew Cream is a lovely, creamy dish that you can make any night of the week. The kale and butternut squash go well together because they are both sweet, and the white wine cashew cream gives the dish more depth and richness. This pasta dish is vegan and will please everyone at the table!
Ingredients: 1 medium butternut squash, peeled, seeded, and cubed. 2 cups kale, stems removed and chopped. 8 oz pasta of your choice. 1 cup raw cashews, soaked in water for at least 4 hours or overnight. 1 cup vegetable broth. 1/2 cup white wine. 2 cloves garlic, minced. 2 tablespoons nutritional yeast. 1 tablespoon olive oil. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Cook pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add cubed butternut squash to the skillet and cook until softened, stirring occasionally, about 10-15 minutes. While the butternut squash is cooking, prepare the cashew cream. In a blender, combine soaked cashews, vegetable broth, white wine, nutritional yeast, salt, and pepper. Blend until smooth and creamy. Once the butternut squash is softened, add chopped kale to the skillet. Cook until kale is wilted, about 3-5 minutes. Pour the cashew cream into the skillet with the butternut squash and kale. Stir well to combine and simmer for another 5 minutes, until the sauce thickens slightly. Add cooked pasta to the skillet and toss until evenly coated with the creamy sauce. Serve hot, garnished with fresh parsley. Enjoy!
Prep Time: 20 minutes
Cook Time: 30 minutes
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