INGREDIENTS
2 cups
Butternut squash
2 cloves
Garlic
8
Sage, leaves
2 tbsp
Earth balance or other vegan butter substitute
1 lb
Pasta, dried
2 tbsp
Flour
1/4 tsp
Nutmeg
2 tbsp
Nutritional yeast
1/2 tsp
Salt
1
Salt
1
Salt and freshly ground pepper
1 tbsp
Olive oil
1/4 cup
Cashews
1/4 cup
Panko breadcrumbs
1 1/2 cups
Cashew milk, unsweetened