12 oz package of chickpea pasta shells (or any other pasta you like)
1/2 cup reserved cooking liquid (from steaming the squash/carrot/onion)
1/2 cup raw cashews
1 tbsp lemon juice
¾ cup nutritional yeast
1 tsp salt
1/2 tsp ground mustard seed
1/2 tsp garlic powder
1/8 tsp black pepper
1/4 tsp turmeric
1/4 tsp nutmeg
3 handfuls of broccoli rabe, chopped
Roughly chop the butternut squash, carrots and onions. Steam them until tender, about 20 minutes. Save the liquid (aka the reserve liquid) and add 1/2 cup of the reserve liquid to a food processor or blender!
Next, cook the chickpea pasta using the remaining reserve liquid. Bring the reserve liquid back to a boil and add more water if needed. Once the water is boiling, add the chickpea pasta and cook until tender, about 5-7 minutes.
While the chickpea pasta is cooking, make the “cheese” sauce. Add 3 cups of the steamed squash, carrot, onion mixture and all the other ingredients (except the broccoli rabe) to the food processor/blender where some of the reserve liquid is. Blend until smooth and creamy. (If you a thinner sauce, add more water).
Once the pasta is cooked, drain the liquid and place the pasta back in the same pot. Mix in the chopped broccoli rabe, the remaining steamed squash, carrots, and onion and about 1 ½ cups of the cheese sauce. Stir all the ingredients together until the broccoli rabe has wilted, adding more cheese sauce if desired. Store the remaining cheese sauce in an airtight glass container in the fridge. You can add it to the pasta throughout the week!
Take a deep breath and enjoy! (Store the entire in an airtight glass container in the fridge).
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