1 cup butternut squash ( I used frozen that was already chopped)
1 cup mixed baby bell peppers (chopped- could you frozen. I used red, yellow, orange small-med size peppers)
½ cup water
2 garlic cloves
1 tbsp smoked paprika
2 large tbsp of nutritional yeast
¼- ½ cup soaked cashews (I soaked them for about 1-2 hours)
1-2 tbsp olive oil
Sea salt and pepper to taste
I found this recipe for dairy free pasta sauce online and tweaked it to my liking.
Soak your cashews. You want just enough water to cover them. Soak at least 1 hour
Place butternut squash (If using fresh then peel the squash and cut into small squares), peppers, and ½ cup water in sauce pan. Bring to a boil then simmer for about 15 minutes. You want them to be soft enough to puree easily.
Meanwhile, saute veggies of your choice (broccoli, onions, garlic, mushrooms, etc) in a skillet. Get your water boiling for the pasta as well. I used a gluten free pasta but you can use what you like. Once water is boiling, cook your noodles.
Place water, squash, peppers, garlic cloves, paprika, and cashews into a blender. Blend until smooth. You may want to taste and add some sea salt/pepper to your liking.
Cook noodles al dente then drain the water and mix noodles, veggies, and sauce in a pan and stir until heated throughout. Enjoy!