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3.71 from 45 votes

Cashew Butternut "Pasta" with Chickpeas

Keyword Plant-based
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 2 tbsp coconut or avocado oil
  • 3 medium garlic cloves ,peeled & minced
  • 1 14.5-oz can of full-fat coconut milk
  • 1 cup plain almond milk
  • ¼ cup nutritional yeast
  • 1 tbsp fresh lemon juice
  • ¼ cup plain creamy cashew butter
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 4 cups spiralized butternut squash
  • 1 14.5-oz can of chickpeas ,drained

Garnish

  • ¼ cup fresh parsley ,minced
  • 1 whole scallion ,minced
  • ¼ cup toasted cashews
  • 1 tbsp black or white sesame seeds

Instructions

  • ADD coconut or avocado oil to a stockpot set to low heat.
  • ADD minced garlic and allow to become golden in color, stirring often, about 3 minutes.
  • POUR in coconut milk and almond milk and stir well. Whisk in nutritional yeast, lemon juice and cashew butter until very smooth.
  • SEASON with sea salt and black pepper and stir well.
  • ADD in butternut squash pasta and stir well so that the spirals are completely coated in sauce. Stir often until "pasta" is soft, about 5-8 minutes. If it appears a little dry, add another splash or two of almond milk or water.
  • STIR in drained chickpeas.
  • WHEN the butternut squash is soft, remove from the heat and serve garnished with fresh parsley, scallion, cashews, and sesame seeds. Store leftovers in the fridge for up to 5 days, or freeze in an airtight container for up to 3 months.
  • ENJOY!