Can I prepare the acorn squash ahead of time for this Alfredo?

Yes, you can roast the acorn squash and scoop out the mash a day in advance, storing it in the refrigerator until ready to blend into the sauce.

Why do the cashews need to be soaked for this recipe?

Soaking the cashews helps to soften them, ensuring they blend into a perfectly smooth and creamy sauce without any gritty texture.

What if my Acorn Alfredo sauce is too thick or too thin?

If the sauce is too thick, add a little more veggie broth until it reaches your desired consistency. If it's too thin, you can simmer it gently to reduce, or add a few more cashews and re-blend.

Are the toasted walnuts essential for this Acorn Alfredo Pasta?

While optional, toasted walnuts add a delightful crunch and nutty flavor that complements the creamy acorn squash sauce, enhancing the overall texture and taste of the dish.

How should I store leftover Acorn Alfredo Pasta?

Store any leftover pasta and sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of veggie broth if needed to loosen the sauce.

6 years ago

Acorn Alfredo Pasta
[Vegan]

AS By: Ashley Smyczek

Author Bio

Ashley Smyczek shows that the best things in life are homemade, especially when it comes... Read More

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A bowl of creamy Acorn Alfredo Pasta, tossed with a rich, golden-orange sauce made from roasted squash, topped with toasted walnuts and fresh parsley.

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Acorn Alfredo Pasta [Vegan]

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Amazing, simple, delicious alfredo! This fall recipe is perfect for dinner tonight.

Ingredients You Need for Acorn Alfredo Pasta [Vegan]

1 acorn squash, about 1 1/2 - 2 cups of mash
1 cup onion, diced
1 cup veggie broth
3 cloves of garlic
1/3 cup nutritional yeast
1/4 cup parsley
1/2 cup cashews, soaked for 3 hours
1 Tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper
12 ounce pasta
1 cup toasted walnuts (optional)

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How to Prepare Acorn Alfredo Pasta [Vegan]

Cut acorn squash in half and remove the seeds. Make slices in the squash with a knife and lay face down in a pan filled with 1/2 in of water. Roast them at 375°F for 40-45 minutes.
Cook pasta according to directions.
In a pot, add veggie broth, onion and garlic and bring to boil. Then, turn off heat and add in nutritional yeast, parsley, cashews, lemon juice, salt and pepper. Once the squash has is out of the oven, scoop out the insides and add that to the pot as well. Using your immersion blender, (or a high speed blender if you don't have one) puree all the ingredients together.
Mix your sauce and pasta together and serve. Top with walnuts.