You will be tempted to just eat the cashew cream with a spoon…we wouldn’t blame you!

Butternut Kale Pasta with White Wine Cashew Cream

by Dishing Up the Dirt

Prep Time: 30 minutes  |  Cook Time: 30 minutes  |  Serves: 4


White Wine Cashew Cream Sauce

  • 1 cup raw cashews (soaked in warm water for 30 minutes and drained)
  • 2 Tablespoons olive oil
  • 1 large shallot, roughly chopped
  • 3 cloves of garlic, chopped
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 cup dry white wine (Sauvignon Blanc is great here!)
  • 1 Tablespoon fresh lemon juice
  • Salt + pepper to taste


  • 1 butternut squash (or other sweet winter squash) peeled and cut into 1/2 inch cubes
  • 3 tablespoons olive oil (divided)
  • 1 bunch of kale, torn into bite size pieces (tough stems removed)
  • 1 pound spaghetti or noodle of choice
  • salt and pepper


  1. Preheat the oven to 400F.
  2. Place the drained cashews in the bowl of a high speed blender and set aside.
  3. Heat the oil in a skillet over medium heat. Add the shallot, garlic and crushed red pepper flakes Cook, stirring often, until fragrant, about 7-10 minutes. Deglaze the pan with the white wine and season to taste with salt and pepper. Simmer the mixture until most of the liquid evaporates, about 3-5 minutes.
  4. Add the garlic & wine mixture to the blender with the cashews. Add the lemon juice and 3/4 cup of water. Blend on the highest setting until smooth and creamy. Scrape down the sides and add more water a little at a time, until you reach your desired consistency. The sauce should be the consistency of a thick (pourable) cream. Taste test and add additional seasonings if necessary.
  5. Toss the cubed butternut squash with 2 tablespoons of olive oil and season with salt and pepper. Place on a rimmed baking sheet and roast in the oven until tender and lightly browned, about 25 minutes. Toss halfway through baking.
  6. In a large bowl massage the torn kale leaves with the remaining 1 tablespoon of olive oil until the kale turns bright green and tender. Set aside.
  7. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente. Drain, reserving 1 cup of cooking liquid.
  8. Toss the pasta with the butternut squash, kale and half of the cashew cream sauce. Add a little of the reserved cooking liquid if the pasta seems too dry. Taste test and continue to add more sauce as needed.


  • Store extra sauce in an airtight container in the fridge for 5 days
  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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