Pasta with creamy squash sauce

Name: Pasta with creamy squash sauce
Prep time: 30 min
Total time: 30 min
Yield: 4 people
Ingredients: 400 g tagliatelle or fusilli; 400 g butternut squash; 1 onion; 2 cloves garlic; 200 ml plant-based milk; 2 tbsp nutritional yeast flakes; 0,5 tsp nutmeg; 1 tbsp olive oil; 60 g walnuts; to taste fresh sage; to taste salt and pepper

Blended butternut squash with nutritional yeast and walnuts

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

Shopping list for this recipe

Protein source: walnuts · Carb source: pasta

season: autumn

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

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

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.