Creamy Squash Pasta
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 butternut squash
- 300g dried pasta
- 1 x 350g pack silken tofu
- 6 tablespoons coconut yoghurt
- ½ teaspoon cayenne pepper
- 1 tablespoon nutritional yeast
- 2 teaspoons ground turmeric
- 1 teaspoon paprika
- drizzle of olive oil
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat oven to 180°C fan / 390°F.
Step 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.
Step 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.
Step 4
Place the cooked butternut squash, tofu, yoghurt, cayenne pepper, nutritional yeast, turmeric and paprika in a blender and blitz until smooth.
Step 5
Add the sauce to the cooked pasta, mix through and serve.
Step 6
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