Updated: Apr 30
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 kale, butternut squash and the nutritional yeast is loaded with vitamins and nutrients.
I highly recommend this dish especially as its only takes roughly 15 minutes.
Experiment with the types of beans or pasta you add. You could also try spinach 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 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
Boil and simmer the butternut squash for 10 mins.
Meanwhile boil and simmer the pasta for roughly 10 mins, then drain.
Add the oil to a pan and cook the garlic & mustard seeds for 2 mins.
Pour the butternut squash and vegetable stock into a blender until smooth.
Add the pasta to the pan and pour over the 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.
Have you seen, I have recently been added to the Top 60 Vegan Lifestyle Blogs!