Main Dishesdeliciouslyella
Creamy Squash Pasta
If you’re looking for a winter warmer, this pasta is perfect. The creamy squash and tofu sauce with turmeric, cumin and a pinch of cayenne may sound a little unusual but it’s completely addictive. The nutritional yeast adds a slightly cheesy flavour, making it feel like a vegan style mac and cheese — but feel free to leave it out if you don't have any.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●blender
📝 Preparation Steps
1
Preheat oven to 180°C fan / 390°F.
2
Begin by peeling and cutting the butternut squash into cubes, drizzle with olive oil, salt and pepper. Place in the oven to cook for 40–⏱️ 45 minutes.
butternut squash1
3
While the butternut squash is cooking, make the pasta. Bring a pan of water to boil and simmer the pasta for 7–⏱️ 9 minutes. Once cooked, drain and set aside.
butternut squash1dried pasta10.6 oz
4
Place the cooked butternut squash, tofu, yoghurt, cayenne pepper, nutritional yeast, turmeric and paprika in a blender and blitz until smooth.
butternut squash1cayenne pepper0.5 teaspoonnutritional yeast1 tablespoonground turmeric2 teaspoonspaprika1 teaspoon
5
Add the sauce to the cooked pasta, mix through and serve.
dried pasta10.6 oz
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