This Butternut Squash and Red Pepper Pasta is a delicious plant based dinner full of creamy, garlicky flavour. Plus it’s high in fibre and energy boosting vitamin B12.
How to make pasta sauce healthy
Pasta (and all carbs in general) are there to be slurped, devoured and all round enjoyed. I’m not shaming anyone for enjoying one of life’s simple pleasures, but sometimes we all want something lighter and yes, healthier. So I’ve created a deliciously creamy butternut squash and red pepper pasta replete with garlic, paprika and creamy yoghurt for a sumptuous, ‘oh I could be in Italy’ right now’ experience.
The ingredients
I’ve created a vegan pasta dish full of sweet vegetables, healthy oils and complex carbs for a pasta dish that will give you neergy instead of leaving you fatigued and slumped on the sofa. Because haven’t we all been there after a large plate of spag bol?
With wholewheat pasta for added fibre and nooch (nutritional yeast) for added vitamin B12; this dinner will leave you feeling full and nourished. Vitamin B12 is often lacking in vegan diets so nutritional yeast is a really easy way to add it to your diet
The pasta sauce is made healthier by replacing heavy cream with yoghurt. Still just as delicious and creamy, just without all the unnecessary saturated fat.
Leave a comment and let me know how you get on making this Butternut Squash and Red Pepper Pasta. I would love to see your creations over on instagram!
more healthy dinner recipes
Sweet Potato, Ginger and Chickpea Curry
Crispy gnocchi with lemon asparagus
bbq tofu tacos with avocado cream
Butternut Squash and Red Pepper Pasta
Ingredients
- 1 butternut squash peeled and chopped into large cubes
- 2 red bell peppers deseeded and roughly chopped
- 3 garlic cloves peeled and left whole
- 1 tbsp olive oil
- 160 mls water
- 50 g full fat greek yoghurt or if vegan, use soy or coconut yoghurt
- 2 tbsp nutritional yeast
- 1 tsp paprika
- 1/2 tsp salt
- Black pepper
- 210 g wholewheat pasta
Instructions
- Pre heat the oven to 220C / 200 fan.
- Place the prepared butternut squash, red peppers and whole garlic onto 2 baking trays. Drizzle over the olive oil and rub the oil into the vegetables ensuring they are evenly coated. Place in the oven to roast for 25 minutes.
- Add the roasted vegetables to a food processor along with the water, yoghurt, nutritional yeast, paprika, salt and pepper.
- Blitz for 30 seconds. Scrape down the sides and blitz for a further 30 seconds until the sauce is smooth and creamy. Add water if necessary until you achieve your desired consistency.
- Meanwhile add the pasta to a large pan of well salted, boiling water and cook for 10-12 minutes until al dente. Drain and toss the pasta into the butternut squash sauce. Stir to combine.
- Serve with a sprinkling of nutritional yeast.