Monday, 18 January 2016

Creamy Butternut Squash Pasta (Vegan, Gluten-Free)

What's happened to the weather lately? I feel as though I've spent the last week in hibernation mode, hiding beneath blankets, covered up to the nose in jumpers, scarves, gloves. Anything to keep me warm.

With the weather so bitterly cold (hurry up, spring!), I've been longing for some serious comfort food. Amir, my boyfriend, has been cooking up lots of delicious stews and casseroles, and I've also been digging in to this amazing, vegan-friendly Creamy Butternut Squash Pasta.

vegan creamy butternut squash pasta

I've been enjoying this for lunches only, since Amir is such a huge meat-eater. I reckon if I tried to dish this up to him, he'd either turn the plate onto the floor, or at least ask for a side of meat...

Anyway, for those of you are happy to go meatless, it's an incredibly easy, filling dish to make and tastes so satisfying and comforting. It also happens to be perfect for anyone who enjoys Meat-Free Mondays, or is celebrating (is that the right word?) Veganuary. 

vegan pasta dishes

I made this using my favourite, gluten-free pasta, Rizopia (made from brown rice and just water, it's the perfect, healthy carb. Great for coeliacs too - and available on NHS prescription!) but, really, you can use whatever pasta you have to hand.

As ever, enjoy - and let me know if you try it!



butternut squash pasta

(Serves 2)
1.5 tbsp Lucy Bee coconut oil
5 sage leaves, finely chopped
1/2 butternut squash, peeled, deseeded and chopped into cubes
1 small onion, diced
1 clove garlic, minced
1 tsp chilli flakes (or more, to taste)
Pinch nutmeg
1 cup vegetable stock
150g Rizopia fettucine or spaghetti
2 tbsp Nutritional Yeast


1) Heat the coconut oil in a large pan until melted and bubbling, then fry the sage leaves, stirring often, until crispy. Spoon into a bowl and pat dry with kitchen roll, then set aside.

2) Fry together the butternut squash, onion, garlic, chilli flakes and nutmeg with some seasoning for around 10 minutes. Pour over the stock, then bring to the boil before reducing to a simmer for around 12-15 minutes, or until the squash has softened.

3) In the meantime, cook pasta according to package instructions.

4) Once the squash has cooked and softened, turn this - and the liquid - into a high-speed blender and puree smooth. Drain your pasta, rinse and then stir through the butternut squash puree, along with half of the fried sage. Serve on plates, sprinkling over the remaining sage and Nutritional Yeast, if desired. Enjoy!