Creamy Vegan Fall Cavatappi

In keeping with celebrating all things fall I made a VEGAN roasted delicata squash pasta dish with all the fall flavors tossed in a creamy cashew sauce made with my favorite pasta brand De Cecco! #AD

Did you know that the De Cecco family has been making their pasta the same way for 135 years by mixing the finest durum wheat flour with fresh mountain water and air drying their pasta? This is why their pasta is so delicious and why their are the #1 imported pasta brand. You can find all of their different types of pasta at Walmart or Walmart.com. Use this LINK to get yours today!

Creamy Vegan Fall Cavatappi

De Cecco Cavatappi - 1 pound box

Vegan Cashew Cream Sauce - 

1 cup cashews

1.5 cups hot water

1 teaspoon, finely chopped fresh rosemary - divided

3 cloves garlic, minced - divided

1/2 teaspoon nutritional yeast

1 lemon, juice + zest - divided

1 delicata squash, cut in half de-seeded

1 large shallot, cut into small dice

1/2 cup dried cranberries

1 fuji apple - cut into medium dice 

1 teaspoon finely chopped fresh rosemary

1 bunch lacinato kale, leaves stripped and ripped into 2-inch pieces

6 tablespoons olive oil, divided

Salt and pepper

• Preheat the oven to 375 degrees

• Place the cashews in a bowl and cover with hot water, let sit for 1 hour. This can be done in advance.

• Prep the squash by cutting in half, removing seeds and slicing into 1/4 inch half moons. Toss with two tablespoons olive oil, salt, and pepper then place on a parchment lined baking sheet.

• Roast squash until lightly golden brown and cooked through, turning over half way through ensure they cook evenly for a total of 20 minutes.

• In a high speed blender, add the cashews, nutritional yeast, 1 garlic clove, lemon juice, half the rosemary, salt, pepper, and 2 tablespoons olive oil. Blend until smooth and velvety, half to the side.

• Boil De Cecco Cavatappi for 6 minutes in salted boiling water until al dente, then drain and hold to the side.

• In a pot add the remaining olive oil and then add the shallot and remaining garlic, cook over medium low until translucent. Then add the kale and season with salt and pepper, cook until lightly softened then add the dice apples, dried cranberries, rosemary, lemon zest and roasted squash. Stir to combine then mix in cooked pasta, and stir in the cashew sauce. Taste for seasoning and adjust with salt and pepper as needed.

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