Butternut Squash and Red Pepper Pasta
A delicious plant based dinner full of creamy, garlicky flavour. High in fibre and energy boosting vitamin B12.
Servings: 3
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.