Creamy Butternut Squash & Cashew Shells
Prep 25M | Bake 15M | Enjoy in 40M
These Creamy Butternut Squash & Cashew Shells by Mia at The Wellth are plant based, made with whole foods, and taste deliciously indulgent! Make this Wellth approved dish for all of the pasta lovers in your life.
Ingredients:
1 1/2 cups cubed butternut squash
1 tsp rosemary, finely chopped
1-2 tbsp extra-virgin olive oil
Jumbo shell pasta
Cashew Cream:
1 1/2 cups raw cashews, soaked in hot water
1 cup cold water
1 garlic clove
Juice of 1 fresh lemon
Pinch of salt and pepper
Filling:
1 cup mushrooms, diced
4 cups fresh baby spinach
1 cup firm tofu, crumbled
1 tsp dried thyme
1 tsp lemon zest
Pinch of red pepper flakes
1 cup cashew cream (from above)
Pinch of salt and pepper
Directions:
- Preheat the oven to 350°f. Line a baking sheet with parchment paper. Toss the butternut squash with 1 tbsp of olive oil, rosemary, salt & pepper. Roast until golden brown, approximately 20 to 25 minutes.
- Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions until al dente. Drain.
- To make the cashew cream, drain the cashews from their soaking water. Transfer to a high-speed blender and blend together with cold water, garlic, lemon juice, salt & pepper.
- To make the filling, warm a cast iron skillet over medium heat. Add 1 tbsp of olive oil & add the mushroom, sauté until tender. Turn off the heat and stir in the spinach, it will wilt in the warmth of the skillet. Add in the roasted butternut squash, crumbled tofu, thyme, lemon zest, red pepper flakes, salt, pepper & 1 cup of cashew cream.
- To assemble the shells, spread ¼ cup of the reserved cashew cream on the bottom of a baking dish. Place the shells in to the baking dish (they will stay put because of the cashew cream). Fill each shell with some of the filling. Bake, covered, for 15 minutes, or until warmed through. Remove from the oven and serve.
Get the nutrition facts for this recipe here.
