- Chop the butternut sqaush into large chunks and roast in the oven on 200 degrees Celsius for 25 minutes
- Soak the cashews in hot water until softened
- In the meantime cook the pasta in salted water until al dente and drain
- Add the roasted butternut chunks, soaked cashews, almond milk, spices, nutritional yeast and bouillon to a high-speed blender and blend until smooth. Add salt and pepper to taste.
- Pour the sauce over the cooked pasta
- Sautée the spinach in a pan until whilted and stir it in the pasta
- Top it off with the toasted pine nuts