Butternut Squash and Hazelnut Pasta with Smoked Cream Sauce
1/2cuproasted butternut squash
3/4cupcashews, soaked in water for at least 2 hours, then drained
2T. pinolos/pine nuts
3/4cupunsweetened almond milk
2T. olive oil
1T. miso(I used red, use whatever you have)
1T. nutritional yeast
1/2t. liquid smoke
1/4t. smoked paprika
8oz. gluten free pasta, cooked
2cuproasted butternut squash
1/2cuprough chopped hazelnuts
For the sauce, combine all ingredients in a high speed blender. Process until smooth and hot. If you do not have a high speed blender, process the ingredients in a food processor until smooth and then heat sauce on the stovetop.
Boil pasta per instructions and drain. Place pasta in each dish, toss with sauce and top with squash cubes and hazelnuts.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.