Butternut Squash Ravioli with Cashew Alfredo

photo 2Yes, it is exactly as delicious as it sounds!!! Like holy crap it's good. This is one of my favorite quick cook meals. It is ridiculously easy and packed full of flavor!! When I'm in the mood for a delicious and real dinner, but only have the energy to pour a bowl of cereal this is the absolute perfect dinner. I like to stock up on Rising Moon products when Sprouts puts them on sale, which is often. I love their vegan butternut squash and the vegan spinach florentine. YUM! And dude, this Alfredo sauce is legit and really turns out brilliantly. It is great with spaghetti squash, spiralized zucchini, or any of your favorite pasta. I love cooking up fettuccine and adding broccoli to the cooking water and topping with this sauce. Perfection! Who's getting hungry???! photo 1Serves 1 starving preggo or 2 normal people

1 package of Rising Moon Organics Butternut Squash Ravioli

1 bundle of thin asparagus, trimmed


1/2 cup cashews, soaked for at least an hour, longer if you don't have a sweet awesome blender

1/2 cup veggie stock

1/4 teaspoon salt

1/4 cup nutritional yeast

1/2 teaspoon of garlic powder

Boil water for ravioli and cook via package instructions and add asparagus the last 4 minutes of cooking time. Meanwhile, pop all sauce in ingredients to a blender and blend until smooth and creamy. Strain the pasta and veggies and toss with the alfredo. Boom. Enjoy.

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