This meal was inspired by a hankering for the love of the cashew cream sauce I learned about through a fellow blogger as well as some beautiful baby squash I picked up at the Farmer’s Market. This pasta would also go great with a meat protein should you choose to add some. Otherwise, it’s a nice pre-race meal option and because it’s vegan, it doesn’t feel heavy and provides protein with less fat than other nut options.
I soaked a 1/2 cup of cashews with enough water to cover them in the morning. In your blender add the entire soaked mixture along with 3 tablespoons of tahini, the juice of 1 lemon, 1/2 cup rice milk with salt and pepper. When you blend, the mixture will be a watery milk, but don’t worry, this is perfect to easily mix with your pasta. I cooked 1 bag of gluten-free corn pasta in salted water. (Always wonderful to have leftovers, especially with a celiac in the house.)
For these little beauties, I chopped them into small pieces and then sautéed them with a little garlic, fresh garden scallions, olive oil with salt and pepper. Cook for a few minutes so that the squash remains crisp and doesn’t get mushy. Turn the flame down and add some of the cream sauce and mix. Start adding pasta little by little while mixing in with the sauce until you’ve completely covered the pasta and used all the sauce. If you need to add a little more rice milk to loosen it up that’s fine. Plate and a few more fresh scallions on top to garnish. Enjoy!