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
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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
- 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.
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This recipe appears in: Basic monthly menu, 28 days