For The cheese Sauce

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic
• Pinch of chili flakes
• 2 cups roasted butternut squash
• 1/ 2 cup cashews, soaked in water overnight and drained
• 1 cup cashew milk
• 3 tablespoons nutritional yeast
• 1 teaspoon turmeric
• 1 tablespoon Dijon mustard
• 1 teaspoon sea salt
• 1 teaspoon fresh cracked black pepper
• 1-2 cups reserved pasta water

For the pasta

• 1 package short noodles of choice (such as penne or rigatoni)
• Olive oil, for cooking
• 1/ 2 onion, diced
• 1 large clove garlic
• 1/ 2 bunch rapini, chopped
• 2 fistfuls (about 2 cups) spinach
• 1 1/ 2 cups vegan taco meat
• 2 cups cheese sauce
• Chili flakes, to top
• Vegan grated parmesan, to top (optional)
• Sea salt and fresh cracked black pepper

For the cheese sauce

Method

• Step 1

  In a large pot over medium heat, add the olive oil and sauté onion, garlic and chili flakes until softened and fragrant. Transfer to another dish.

• Step 2

  To a blender, add the squash, drained soaked cashews, milk, nutritional yeast, turmeric, Dijon, onion, and garlic to a blender. Pulse until just combined.

• Step 3

  On high speed, slowly add the pasta water to thin out the sauce to desired consistency. Taste and adjust seasoning.

For the pasta

• Step 1

  Bring a pot of salted water to a boil. Cook the pasta according to package instructions. Drain and reserve pasta cooking water.

• Step 2

  In a large pan over medium heat, heat olive oil, chili flakes, garlic and onion. Sauté for several minutes. Add rapini and tofu meat. Cook until rapini starts to soften.

• Step 3

  Add cheese sauce and spinach. Add the cooked pasta into pan, tossing to coat. Add pasta water to thin out. Season with sea salt pepper and cheese.