This 9-ingredient recipe starts with roasted spaghetti squash. I typically cut my spaghetti squash in half and roast it using this method. But I wanted to try Beth’s method of slicing it in rings before baking to achieve longer noodles. I’m happy to report that both work well, so do whichever is easiest for you! While your squash is roasting, soak cashews and then blend with nutritional yeast, lemon juice, garlic, and sea salt for a creamy vegan ricotta cheese sauce! Once your squash is finished cooking, use a fork to separate the flesh into “noodles” and set aside. Then sauté shallot (or onion) and garlic until tender, add squash and cheese sauce, and cook until hot and cheesy! That’s it. We hope you LOVE this pasta! It’s: CheesyFlavorfulTenderSatisfyingEasy to make& Super delicious This would make the perfect side dish for Italian night or entrée when topped with something like our Best Vegan Meatballs! Need something green on the side? Try out our Garlicky Kale Salad with Crispy Chickpeas or Vegan Ricotta & Sun-Dried Tomato Pesto Salad. Into pasta? Be sure to check out our Pea Pesto Pasta with Sun-Dried Tomatoes, Chili Garlic Pasta with Roasted Cauliflower, Garlic and White Wine Pasta with Roasted Brussels Sprouts, and Best Vegan Gluten-Free Mac ‘n’ Cheese, If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
