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Vegan Butternut Squash Pasta

Alexis Joseph, MS, RD, LD
  • 75 minutes
  • Serves 6

INGREDIENTS

24 oz

Butternut squash

1 cup

Peas

2 tbsp

Shopped sage, fresh

1 1/2 cups

Vegetable broth

1 tbsp

Maple syrup, pure

16 oz

Pasta, whole-grain

1

Black pepper, Freshly ground

1 tsp

Salt

3/4 cup

Cashews, raw