Isa's Butternut Squash Vegan Alfredo Pasta Recipe

Preheat oven to 400 degrees F (200 degrees C).

Combine squash and 1 tablespoon oil on a baking sheet; toss until coated.

Roast in the preheated oven until tender and lightly browned about 25 minutes.

Bring a small pot of water to a boil. Add cashews; simmer until softened about 20 minutes. Drain.

Combine cashews and 1 1/2 cup broth in a blender; blend until very smooth. Add roasted squash remaining 1/2 cup broth miso nutritional yeast and lemon juice; blend until sauce is combined.

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta stirring occasionally until tender yet firm to the bite about 11 minutes. Drain reserving 1 cup pasta water. Transfer pasta to a serving bowl.

Heat remaining 2 tablespoons oil in a skillet over medium-high heat. Add onion and salt; cook and stir until golden brown about 9 minutes. Add sage and stir until fragrant about 1 minute. Pour in cider; cook stirring up browned bits from the bottom of the skillet 1 to 2 minutes.

Stir half of the cashew sauce into the pasta. Add onion mixture. Stir in enough reserved pasta water to thin and warm sauce. Season with pepper. Garnish with parsley.