Creamy vegan pasta dishes are one of my favourite evening meals. We're so lucky in the UK with a huge choice of gluten free pastas ... and Tesco have started selling Tagliatelle. You can substitute any gluten free pasta in this dish but I love those long, flat noodles.
As winter veg season isn't quite over, there are still lots of butternut squashes in the shops. My tip for cooking them is to do absolutely nothing! Don't peel them, slice them, prick them or wrap them in foil. Simply place your butternut squash whole in the oven to bake. Simples.
This is a lovely, warming, flavoursome dish and the sage just finishes it off perfectly.
Let me know if you make it! Post in the comments below.
INGREDIENTS (makes 4)
250g tagliatelle (I used this one - or other gluten free pasta)
100g fresh spinach
1 butternut squash
150 cashew nuts
4 tbsp nutritional yeast (I use this one)
1/2 tsp vegan bouillon (I used this one)
1 tsp apple cider vinegar
1 tsp dried sage
1 tsp olive oil
Place the whole squash on an oven tray and bake at 160C for 35 - 45 minutes until it feels soft (ish) when you pierce with a knife. Allow to cool, then peel and cut into cubes
Put the cashews in your nutribullet and cover with boiling water. Leave to soak for an hour. Add the nutritional yeast, bouillon and apple cider vinegar and blitz until smooth and creamy
Boil a pan of water and add the tagliatelle. Bubble for 5 minutes, then add the spinach to the pan and boil for another 2 to 4 mins until the pasta is cooked through. Drain
Add the drained pasta back to the pan, pour in the cream, add the cubed squash and dried sage. Stir well and season with salt and pepper