GF pasta for 4
1/2 cup cashew nuts (soaked 6+hrs)
1 tbsp sesame seeds (soaked 6+hrs)
1 cup water
2 tbsp nutritional yeast
1 tsp miso
Nutritional yeast to top (optional)
1 average size butternut squash, cubed and cooked until tender then mashed gently.
Cook pasta and whilst cooking make up sauce.
Use processor or high powered blender. Blend all ingredients into smooth. Mix pasta and squash. Pour sauce over pasta mix into ovenproof dish. If desired, sprinkle a small amount of nutritional yeast on the top.
Bake for 15-20minutes at 180C.
Em Colley MARH, Practitioner of Classical Homeopathy
BSc(Hons) Psychology and Neuroscience
Laughter Yoga Leader
Focussed Mindfulness Practitioner
Dip (SNHS) Kinesiology
Dip (SNHS) Holistic Nutrition
Certificate in Whole Food, Plant Based Nutrition