Instructions & Ingredients

by Renee Altman RHN, Verity Nutrition

Ingredients:

Yields 12 cups | Prep time: 15 minutes | Cook time: 40 minutes

  • 2 cups Kaslo Sourdough Kamut Macaroni Pasta
  • 2 cups butternut squash
  • 1/2 sweet onion, chopped
  • 1 garlic clove
  • 1 tablespoons olive oil
  • 1/2 cup cashews (soaked for a half hour)
  • 1/2 cup water
  • 1 tablespoon arrowroot powder (or organic cornstarch)
  • 1 teaspoon salt
  • 1 tablespoon nutritional yeast
  • 1/4 cup breadcrumbs
  • 1 scallion, chopped

Instructions:

  1. Preheat oven to 425F.
  2. Place butternut squash, sweet onion, and garlic clove in a mixing bowl. Add olive oil, season with a pinch of salt and pepper, mix. Transfer onto a baking sheet lined with parchment paper, roast for 20 minutes.
  3. In a blender, add butternut squash and onion mix, cashews, nutritional yeast, arrowroot powder, water, and salt.  Blend until smooth.
  4. Reduce oven to 350F.
  5. Bring a medium pot of water to a boil with a pinch of salt. Add pasta and cook to desired firmness. Strain pasta, add to a large bowl and mix with the ‘cheese’ sauce until evenly coated.
  6. Line a muffin tin with silicone cups. Scoop 1/2 cup of pasta and sauce into each cup and sprinkle with breadcrumbs and chopped scallion over top.
  7. Bake for 20 minutes.

Serve and Enjoy!

Shop Now for our Kamut Sourdough Pasta!

Additional Recipes

  • Butternut Squash Linguini
  • Pasta Chips!
  • Sweet & Spicy Apricot Chili Pasta Salad Recipe Link
  • Sweet & Sour Cherry Pasta Salad
  • Sourdough Lasagna