Ingredients
1
large butternut squash
1
clove garlic
1
tablespoon vegan red pesto
1
tablespoon olive oil
1
tablespoon nutritional yeast
1 / 2
teaspoons chilli flakes
1 / 3
cups coconut milk
1
pinch salt
1
pinch pepper
Steps
Step 1
Preheat oven to 180c
Step 2
Peel a large butternut squash, remove the seeds and cut into small pieces no larger than an inch.
Step 3
Add the squash to a baking dish, drizzle with olive oil, season with salt & pepper and roast for 30 minutes, turning halfway through (the squash should be soft and starting to blacken slightly on the edges)
Step 4
While the squash is roasting, cook your pasta according to the instructions, you can use any pasta you fancy, I personally like linguine 😋
Step 5
When the squash is cooked, reserve a quarter and put it to the side.
Step 6
Add the rest of the squash to a blender along with
1 x Garlic
1 x Tbsp Vegan Red Pesto
1 x Tbsp Olive Oil
1 x Tbsp Nutritional Yeast
1/2 Tsp Chilli Flakes
1/3 Cup Coconut Milk (or plant milk of choice)
Salt & Pepper to taste
Step 7
Blend until smooth
Step 8
Drain your cooked pasta
Step 9
Add the sauce to the pan along with the cooked pasta and the remaining squash, stirring to combine and warm through.
Step 10
Top with pine nuts and lots of fresh basil 🌿 plus more chilli flakes if you like it hot 😋
