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Creamy Baked Fusilli with Butternut Squash

Creamy Baked Fusilli With Butternut Squash

Author Dianne



  • 1 12 ounce package fusilli pasta
  • 1 medium-sized butternut squash, chopped into bite sized pieces
  • 1 bunch of kale, chopped
  • 1 1/2 cups cannellini beans, drained and rinsed (or 1 14-ounce can)


  • 1 1/4 cups unsweetened non-dairy milk
  • 1/2 cup raw cashews, soaked in water 2 hours, drained and rinsed
  • 1/3 cup nutritional yeast
  • 3 tablespoons tamari
  • 1 tablespoon tahini
  • 1 tablespoon dijon mustard
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon sea salt
  • 2 cloves garlic, minced
  • extra salt, pepper, and nutritional yeast, for serving, optional


  1. Preheat over to 400 degrees.
  2. Bring a large pot of water to a boil and add the pasta and squash. Just before the pasta is completely cooked, add the kale to the water. Drain everything and place it all in a large casserole dish. Mix in the cannellini beans.
  3. Place all of the sauce ingredients into a blender or food processor and blend until smooth and creamy. Poor over the pasta and vegetables and combine well.
  4. Bake for 20 minutes. 

  5. Serve hot sprinkled with a little salt, pepper and nutritional yeast.