Pasta with creamy squash sauce

Blended butternut squash with nutritional yeast and walnuts

Active: 30 min 560 kcal per person 18 g protein per person Pasta

Protein source: walnuts · Carb source: pasta

season: autumn

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Ingredients for 4 people

  • 400 g tagliatelle or fusilli, dried
  • 400 g butternut squash, diced
  • 1 onion, finely chopped
  • 2 cloves garlic, cloves, crushed
  • 200 ml plant-based milk, unsweetened
  • 10 tbsp nutritional yeast flakes
  • 0,5 tsp nutmeg
  • 1 tbsp olive oil
  • 60 g walnuts, roughly chopped
  • to taste fresh sage, optional
  • to taste salt and pepper

Method

  1. Boil the squash cubes for 12 to 15 min in salted water until soft. Drain.
  2. Meanwhile cook the pasta according to the packet.
  3. Fry the onion and garlic in the olive oil until translucent.
  4. Blend the squash with the fried onion and garlic, the plant-based milk, the nutritional yeast and the nutmeg into a smooth sauce.
  5. Mix the sauce through the pasta. Season with salt and pepper.
  6. Serve with the walnuts and, if you like, fried sage leaves.

Pasta with creamy squash sauce

Tip

With 18 g of protein per person this dish reaches the 15 g target. If you want more, stir in a drained can of white beans before blending, then the sauce turns even creamier.

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plantaardige drink

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This recipe appears in: Basic monthly menu, 28 days