12 ounces chickpea pasta (I used Banza)
8 oz bacon
2 tbs olive oil
2 heaping cups butternut squash, cubed
1/2 cup raw cashews
3 garlic cloves
1/3 cup vegetable broth
1/4 cup Nut Pods dairy-free creamer (unflavored)
2 Tbs chickpea miso
1 Tbs nutritional yeast
handful of fresh sage leaves
ground black pepper
optional toppings: red pepper flakes or vegan parmesan (I used Violife)
- Preheat oven to 425 degrees. Cut the butternut squash into cubes and drizzle with 1 tbs olive oil. Sprinkle with salt & pepper and transfer to a parchment paper-lined baking sheet. Roast for 35 minutes or until golden-brown.
- Meanwhile, add bacon strips to a foil-lined baking sheet and bake in the oven at 425 degrees until crispy (about 15 minutes). Transfer to a paper towel and set aside.
- Add 2 cups of cooked squash, 1/2 cup cashews, garlic cloves, vegetable broth, creamer, chickpea miso, nutritional yeast, 1/2 tsp salt and 1/2 tsp pepper to a blender. Add additional vegetable broth as needed and blend until creamy. Add salt and pepper to taste.
- Add pasta of choice to boiling water and cook according to package instructions. While the pasta is cooking, transfer your bacon strips to a bowl and break them up into small pieces using your fist. Once the pasta is cooked, drain the pasta in a colander but leave behind 1 cup of pasta water in the pot.
- Return the pasta to the pot with the pasta water and gradually pour in the sauce to coat the pasta (you will likely have some leftover). Once the pasta is creamy and completely coated with sauce, sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper to taste.
- Heat oil in a small pan over medium-high heat. Once hot, add the sage leaves and fry until crispy, transfer to a plate with paper towels and sprinkle with salt. Once cooled, scoop the pasta into bowls and top with the fried sage leaves and bacon bits.
- Option to top with shaved vegan parmesan and red pepper flakes & serve warm!