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Butternut, Cashew, and Sage Pasta
Ingredients
  • 60g cashews
  • 400ml hot water
  • 1 medium butternut squash, peeled, deseeded and cut into bite-size pieces
  • 1 onion, peeled and cut into wedges
  • sea salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 5 fresh sage leaves or 1 teaspoon dried sage (plus extra to garnish)
  • 400g pasta of choice
  • a grating of Pecorino Romano, Parmesan or vegan alternative (optional)
Steps
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