Creamy Squash Pasta
A quick, easy and deliciously hearty recipe by the fabulous Bianca Zapatka!
Courtesy of Bianca Zapatka
Total time
15
Meal
- mains
- lunches
Servings
4
Ingredients
- 1 small Hokkaido squash or butternut squash (around 800g (1 lb 12 oz) or a tin of pumpkin purée)
- 400g/14 oz pasta (whichever type you prefer)
- A glug of olive oil (optional)
- 2 garlic cloves, chopped
- 1 tbsp coconut oil (or vegan butter)
- ¼ tsp ground paprika
- ½ tsp. salt, to taste
- 5 tbsp nutritional yeast flakes (for a cheesy flavour)
- 1 tbsp tapioca starch (optional)
- 240ml/1 cup plant milk
- 3–4 tbsp nut butter (optional)
To serve (optional)
- Vegan parmesan
- Fresh basil, to taste
Instructions
- Chop the squash into cubes and either bake in the oven, boil in a pan or cook in the microwave until soft. (The skin of a Hokkaido squash goes lovely and soft when cooked. If using butternut squash, you will need to peel it first because the skin is too hard).
- Using the packet instructions, cook the pasta until al dente. Drain the pasta well and stir in a little olive oil (optional).
- While the pasta is cooking, you can make the sauce. Start by frying the garlic in 1 tablespoon coconut oil over a moderate heat for 1 minute.
- Add 400g (14 oz) of the cooked squash (or pumpkin purée) to a food processor along with the garlic, paprika, salt, yeast flakes, tapioca starch, plant milk and nut butter and blend to form a creamy sauce.
- Pour the squash sauce into a large saucepan, simmer over a moderate heat, stirring frequently, and season. (If the sauce is too thick, add a little more milk. If it’s too thin, let it simmer for a bit longer.)
- Add the cooked pasta to the sauce and give everything a good stir. Serve the pasta with vegan parmesan and fresh basil or any other toppings you like.
- I strongly recommend using the tapioca starch if you want the squash sauce to be a bit thicker and ‘cheesier’. You can also use cornflour to thicken it up.
- The nut butter gives the sauce a creamier consistency. I recommend cashew butter or almond butter. For a nut-free version, soya-based vegan cream cheese works well, as do pine nuts. Soak the nuts for at least 8 hours or overnight before using, or boil for 20 minutes to soften. 60 g (2 oz) cashew nuts makes about 4 tbsp. cashew butter.
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