Preheat to oven to 200°C.
Peel the butternut squash and spiralize into noodles or use a julienne peeler to cut thin noodles.
Place the butternut squash pasta on a baking sheet and toss with olive oil. Bake in the oven for eight minutes until al dent.
Combine the cashews, garlic, almond milk, salt and pepper in a blender and blend until smooth. Add a splash of water if the sauce is too thick.
Fry the bacon in a skillet until crisp.
Pour the sauce into the skillet along with the frozen peas or spinach and heat until warm. Add in the butternut squash pasta and toss to coat in the sauce. Top with chopped parsley before serving.
Recipe courtesy of Every Last Bite.
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