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Ingredients
- 1 - 8 or 12oz. box chickpea pasta
- 1 butternut squash , cubed
- 1 sweet yellow onion , chopped
- 2 garlic cloves , chopped
- 1/4 cup raw cashews
- 1/4 cup nutritional yeast
- 1/4 cup bone broth
- 1 pinch nutmeg
- salt + pepper to taste
Ingredients
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Instructions
- Bring 2 pots of water to a boil and cook the chickpea pasta according to the package directions.
- Boil the cubed butternut squash for 15-20 minutes or until tender.
- While the pasta and butternut squash are cooking, chop the onion and garlic and set aside.
- Once cooked, add the butternut squash to a food processor or high-speed blender along with the yellow onion, garlic, cashews, nutritional yeast, bone broth, salt, and pepper. Puree until creamy.
- Pour over the chickpea pasta and enjoy.
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