Butternut Squash Creamy Vegan Pasta Sauce

Thu, 2 August 2018

        1 Small Butternut Squash

                      2 Tablespoons Olive Oil

                      1 Medium Onion

                      2 Cloves Garlic

                      Pinch Black Pepper

                      125ml Vegetable Stock/Water

                      1 Tablespoon Natural Yogurt (or for vegan use 1 tablespoon of almond milk)

                     

HOW TO MAKE IT...

1.               Preheat oven to 180ºC

2.               Peel the butternut squash, cut in half to deseed and then cut into chunks. Drizzle with the olive oil and roast for about 40 minutes (or until it is soft).

3.               Meanwhile finely chop the onion. Heat a drizzle of olive oil in a frying pan and gently fry the onion until it starts to turn sweet and sticky. This takes about 10 minutes but it’s so worth it.

4.               Add the garlic to the pan and cook for a further 3 or so minutes stirring well to make sure it doesn’t burn.

5.               Add in the butternut squash and all the remaining ingredients to the pan and reduce heat to a simmer for 10 minutes.

6.               While the sauce is cooking bring a pot of water to the boil and cook your pasta as per the package instructions.

7.               When the pasta is cooked, drain and leave to the side.

Add all of the sauce ingredients to your blender and blend until smooth and creamy then pour over your pasta stirring well to coat each and every