Peel and chop the butternut squash into small pieces, place in roasting dish and drizzle with olive oil and a sprinkle of salt. Roast for around 30 minutes at 180°C/350°F/gas mark 4 or until soft.
Cook the pasta according to the packet instructions
Drain and rinse the cashews, place them into a bowl.
Add the cooked squash, nutritional yeast, herbs, garlic, salt and some of the water.
Blend with a hand blender until smooth, adding more water if needed. It should be the consistency of a thick milkshake.
Drain the cooked pasta and return to the pan.
Add the cashew cheese sauce mix. Mix together while heating gently and serve
You could also add to a baking dish, sprinkle breadcrumbs on top before browning under a grill