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Ingredients
  • ½ teaspoon kosher salt, plus more as needed
  • 8 ounces dried pasta shells (medium-size)
  • ¼ cup full-fat coconut milk (see NOTE)
  • 1 tablespoon extra-virgin olive oil
  • ⅔ cup low-sodium vegetable broth, or more as needed
  • 1 ½ teaspoons Dijon mustard
  • 2 tablespoons nutritional yeast
  • 1 clove garlic, quartered
  • ½ teaspoon onion powder
  • ½ teaspoon Spanish smoked paprika (pimentón), plus more for garnish
  • 6 ounces (1 ½ cups) frozen cubed butternut squash
  • 2 ounces (⅓ cup) roasted salted cashews
  • One 4-ounce can diced mild green chiles, drained
  • Ground cumin, for garnish
Steps
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