fettucine with vegan Alfredo sauce, kale and baked butternut squash

I found the Alfredo Sauce recipe on the Vegan Yum Yum site she also has a great ipone/pad app that is handy while cooking.  I  added sauteed kale and baked butternut squash, extra lemon and chili flakes. This is a great winter pasta.

Alfredo Sauce
1 Cup Soymilk
1/3 Cup Raw, Unsalted Cashews- I used more like a 1/2 off a cup
1/4 Cup Nutritional Yeast
3 Tbs Low-Sodium Tamari or Soy Sauce
2 Tbs Earth Balance Margarine
1 Tbs Tahini
1 Tbs Fresh Lemon Juice-I added more
2 tsp Dijon Mustard
1/2 tsp Paprika (smoked is awesome)
1 Pinch Nutmeg
2-4 Cloves of Garlic, optional
Black pepper, to taste

 Prior to creating the sauce I sliced a butternut squash and baked it with brown sugar and olive oil at 350 degrees until tender . And then squeezed lemon juice on the squash before dicing and adding to the pasta bowl.
While the squash was cooking I sauteed the kale with garlic and lemon juice and a bit of olive oil also until tender but with a bit of  a crisp to it, then chopped it and added it to the bowl with the butter nut squash,  cooked linguine  and added chili flakes and cracked pepper.
It was so good!