• Put the oven on convection bake at 350 F (176 C)
• Boil the pasta per the instructions on the box.
• While the pasta is boiling, make the cashew sauce
• While the sauce is still in the blender, add the roasted butternut squash.
• Blend until thoroughly and evenly mixed.
• Add a little vegetable broth if needed for blending.
• Once the pasta is ready, put the pasta in a casserole dish.
• Add the thawed green peas and mix evenly with the pasta
• Pour the butternut squash cream cheese on top.
• Bake in the oven for 25 m until golden brown on top.

Fat-Free Version

• Swap the cashew cheese with the fat-free cheese.