Butternut Squash Pasta with Spinach and Mushrooms

Lately I'm into vegetable pastas. Fall is an abundant time for squash, which makes great noodles. Butternut squash is a brilliant yellow and has a cheesy flavor to me. I might be influenced by the color, like when orange cauliflower is called cheddar cauliflower (but doesn't take at all like cheese). But I maintain that the flavor of butternut squash is a little cheesy. I look for squash that has big bottoms because that is the part that will be spiralized. The long necks will provide some squash for pasta, but the majority will come from the bottom part. Note: I use the smaller neck parts in smoothies with pumpkin pie spices.

Noodles:
1 large butternut squash spiralized
salt

Toss noodles with a little salt and let soften for about 10-15 minutes. Rinse well and drain. Set aside noodles until dressing is made.

Spinach:
3 c. baby spinach
2 T. olive oil
2 T. lemon juice

Toss spinach with oil and lemon juice. Set aside.

Mushrooms:
2 c. mushrooms
2 T. olive oil
1 T. balsamic vinegar
1 T. coconut aminos

Slice mushrooms and toss in other ingredients. Let marinate for about thirty minutes.

Pasta Sauce:
1 c.  cashews soaked for at least 1 hour
1 T. lemon juice
1 T. white miso
1 T. nutritional yeast
1/2 filtered water
Himalayan sea salt to taste

Blend all ingredients in a high speed blender until smooth.

Assembly:
Drain mushrooms of marinade. Put mushrooms and spinach in a large bowl with pasta noodles. Gradually add pasta sauce until you have your desired amount. Toss the noodles in the dressing. Salt and pepper if desired.