Fusilli with Creamy Squash Sauce
About
Tender fusilli coated in a creamy cashew sauce and topped with roasted butternut squash. The caramelized squash adds a gentle sweetness to this comforting pasta dish.
- 01
Cook the pasta according to the package directions. Set aside.
- 02
For the squash, preheat the oven to 400°F (204°C).
- 03
Place the diced squash in a bowl. Add the olive oil, salt and pepper, and mix well.
- 04
Transfer to a parchment-lined baking sheet. Roast for 25 minutes, stirring halfway through. Set aside.
- 05
For the cashew béchamel, soak the cashews in boiling water for 10 minutes. Drain and set aside.
- 06
Place all the béchamel ingredients, including the drained cashews, in a blender and blend until smooth.
- 07
Transfer to a saucepan. Bring to a boil over medium heat, whisking.
- 08
Once the sauce reaches a boil, reduce the heat and cook for 1 minute, stirring constantly.
- 09
Add the pasta and mix well to coat with the sauce. Serve topped with the roasted squash.