This 'vegan pasta in cheesy squash sauce' is one of the easiest and simplest meals that I know, but its very satisfying. Its full of goodness, with the high antioxidants found in the kale and butternut squash. The flavoursome nutritional yeast is also loaded with vitamins and nutrients.
I highly recommend this vegan pasta dish especially as its only takes roughly 20 minutes and you can add extra ingredients to it if you feel like mixing it up.
Experiment with the types of beans or wholewheat pasta to add with this vegan cheese flavoured sauce. You could also try spinach or other healthy greens instead of kale.
Here's the ingredients (serves 2)
1 butternut squash (could be frozen pack)
200g wholewheat pasta
1/2 tin Cannellini Beans (or similar beans)
1/2 cup peas
1 tbsp coconut oil (or other oil)
3 garlic cloves, chopped
1 spring onion (optional)
1 tsp mustard seeds
400ml vegetable stock
1/2 tsp turmeric
Pinch of salt & pepper (this unleashes turmerics benefits)
Handful of kale
3 tsps Nutritional Yeast Flakes
Sprinkle of chives
Basil leaves (optional)
Boil and simmer the butternut squash for 10 mins.
At the same time boil and simmer the pasta for roughly 10 mins, then drain.
Add the coconut oil to a wok pan and cook the garlic, spring onion & mustard seeds for a few minutes.
Pour the butternut squash and vegetable stock into a blender until smooth.
Add the pasta to the pan and pour over the blended sauce.
Add the cannellini beans and peas, cook for a few minutes.
Add the kale, turmeric, nutritional yeast, salt & pepper, heat through for a few mins.
Sprinkle with chopped chives and a few leaves of basil.
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