Take a break from rich, heavy tomato sauces – and starchy, carb-heavy, white-flour noodles – with this 100% plant-based pasta dish. From the spaghetti squash noodles to the creamy, cashew sauce, no need to worry about empty calories or a topping that will make you topple over. This recipe’s chockfull of healthy veggies, protein from nuts and flavor that rivals your favorite restaurant pasta dish. Add more or less crushed red pepper to get the level of spice you like!
Squash Pasta with Vegan Arrabbiata-Alfredo Sauce
1 large spaghetti squash
1-1/2 cups cashew cream
1 clove garlic, diced
¼ cup extra-virgin olive oil
Juice of ½ lemon
Freshly ground black pepper, to taste
½ cup green onions, chopped
2 cups mixed baby bella and porcini mushrooms, sliced
1 cup artichoke hearts, grilled and chopped
2 Tbsp. sundried tomatoes, diced
Crushed red pepper, to taste
¼ cup fresh basil, chopped
2 Tbsp. pine nuts, toasted
- To cook spaghetti squash, pierce squash all over with fork and place in glass casserole dish filled with ¼” of water. Bake at 325 degrees F for 40 minutes.
- In sauté pan over low heat, heat olive oil, garlic, pepper and mushrooms. When mushrooms are tender to your liking, add artichoke hearts, sundried tomatoes, black pepper and cashew cream. Continue warming until a rich, sauce-like consistency forms.
- Cut spaghetti squash in half and drag fork across each half to create strings.
- Arrange squash strings on plate, top with sauce and garnish with basil and pine nuts.