Ingredients

• For the pasta:  

  • 1 box Banza Rotini Pasta

  • 1 cup cashews

  • 1 cup macadamia milk

  • 1 cup butternut squash soup

  • 3 tbsp nutritional yeast

  • ½ tsp turmeric

  • 1 tsp paprika

  • 1 tsp onion powder

  • 2 tsp garlic powder

  • 2 tsp salt 

  • 2 tsp black pepper 

  For the topping: 

  • 2 cups vegan crackers; crushed 

  • ½ cup plant based butter; melted 

  • ½ cup parsley 

  • 1 clove garlic

Instructions

1. Preheat the oven to 400 degrees. 

2. Boil 5 quarts of water in a pot. Heavily salt the water. Add the rotini and boil for 8 minutes. Drain and return to the pot. 

3. Add the cashews, macadamia milk, and nutritional yeast to a food processor.  

4. Pour the cashew mixture into a fine mesh sieve and let all of the liquid from the mixture transfer into the pot with the pasta. Use a spatula to press the mixture through the sieve until all of the moisture is removed. 

5. Heat the pot of pasta on medium heat and stir in the butternut squash soup. Stir in the spices until combined. 

6. Pour the sauced pasta into a baking dish. 

7. To make the topping, add the crackers, melted butter, parsley, and garlic to a food processor and blend until a crumble forms. Spread the crumble in an even layer over the pasta. 

8. Bake for 20 minutes until the crust is golden brown and the sauce is bubbling.