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Butternut Squash Pasta with Kale and Creamy Roasted Cauliflower Sauce
GO DAIRY FREE22Ingredients
90Minutes
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Ingredients
US|METRIC
7 SERVINGS
- 3 lb. butternut squash (peeled, seeded and cut into ½-inch cubes)
- 4 Tbsp. olive oil (divided)
- 1/2 tsp. salt (divided)
- 1/4 tsp. black pepper (divided)
- 1 head cauliflower (cut into florets)
- 15 oz. white beans (drained and rinsed)
- 1 1/2 cups almond milk (So Delicious Dairy Free Original, Plus Beverage)
- 1/4 cup olive oil
- 1/4 cup red onion (diced)
- 2 Tbsp. fresh thyme (chopped)
- 1 lemon (juiced, about 1½ tablespoons of lemon juice)
- 1 1/2 Tbsp. miso (mild, such as chickpea)
- 1 Tbsp. champagne vinegar
- 2 cloves garlic (minced)
- 1 tsp. salt
- 3/4 tsp. paprika
- 1/4 tsp. ground nutmeg
- 1/8 tsp. cayenne
- 16 oz. dry pasta (elbow, fusilli, or bowtie, gluten-free if needed)
- 1 bunch kale (stems removed and sliced into strips)
- 1/2 cup sunflower seeds (roasted and salted)
- 8 oz. cashew (dairy-free, "cheese", optional)
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