PP: Pasta El Frada

Chef:  Jeannie Hudkins
Makes: 4 - 8 servings
Prep time: 10 minutes
Cook time: 15


  • ½ cup raw cashews
  • 1 15-0z. can butternut squash
  • 2 T nutritional yeast
  • ¼ t nutmeg
  • ½ t sage leaves
  • black pepper, to taste
  • 1 cup water
  • Brown rice fettucini noodles, cooked according to package directions
  • Handful of raw baby spinach (optional)


  1. Grind cashews in blender until finely ground
  2. Add squash, nutritional yeast, nutmeg, sage leaves, black pepper, and ½ cup water. Blend until smooth. Add the remaining ½ cup water; blend until smooth.
  3. Heat sauce in pan over stovetop.
  4. For each serving, place raw spinach on plate and top with hot noodles. Place ¼ - ½  cup sauce (or more, to taste) on noodles and toss to mix. 


  1. Serve over a bed of raw spinach for an extra nutritional boost. 

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