Butternut and Chile Poblano Pasta

2 cups water

2/3 cup cashews

1/3 cup nutritional yeast

1/2 lemon

1/2 tsp dried parsley

1 1/2 tsp salt

pepper

chili flakes

2 cloves garlic

1 butternut squash roasted and diced

1 chile poblano

Drizzle butternut squash pieces with a couple tablespoons of oil and bake on baking sheet for 20-25 minutes at 425 degrees. Careful not to burn it. 

Cook your pasta in salted water. 

Meanwhile roast poblano chile until charred all around. Put in bowl n cover with a towel or plate/lid and let sit for a few minutes so that you can peel charred pieces and tough layer if chile. Remove seeds and stem too and chop into pieces. 

Once butternut squash is roasted blend with rest of sauce ingredients. Add to sauce pan and heat until it bubbles. Add sauce to pasta and mix in chile pieces.