Creamy Yellow Courgette Fusilli
Ingredients
Main
- fusilli pasta
- courgette
Cheese sauce
- 2 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic
- Pinch chilli flakes
- 2 cups roasted butternut squash
- 1/2 cup soaked cashews
- 1 cup cashew milk
- 3 tbsp nutritional yeast
- 1 tsp turmeric
- 1 tbsp Dijon mustard
- 1-2 cups hot pasta water
- 1 tsp sea salt & cracked black pepper
Preparation
Cook fusilli pasta according to package instructions, reserving 1-2 cups of pasta water.
Slice the courgette and sauté in a pan until tender.
Sauté the onion, garlic, and chili flakes in olive oil. Set aside.
In a blender, add the roasted butternut squash, drained soaked cashews, cashew milk, nutritional yeast, turmeric, Dijon mustard, and the sautéed onion and garlic mixture. Pulse to combine.
Blend on high speed, adding the reserved pasta water to thin to desired consistency.
Season with sea salt and cracked black pepper.
Combine the sauce with the cooked pasta and sautéed courgette, and serve.
