Pumpkin and squash are definitely my favourite autumn vegetables! They are so versatile as they work so well in sweet and savoury dished. This creamy and cheesy pasta is most perfect meal to make at the end of a long day. The sauce is incredibly creamy, decadent and feels so indulgent and yet so healthy. For this recipe I have used Provamel Unsweetened Almond Drink which adds a lovely creaminess and subtle nutty flavour to the dish. What I love about Provamel AlmondĀ  Drink is that is 100% organic and the almonds are sourced from Europe making itĀ  an even more sustainable choice.

Serves 2 people


About 1/2 butternut squash/pumpkin

1 white onion

2 garlic cloves

The juice of 1/2 lemon

1 tsp of apple cider vinegar

1/2 tsp of smoked paprika

1/4 tsp of turmeric powder

3 tbsp of nutritional yeast

3tbsp of Provamel Unsweetened Almond Drink

Plenty of salt and pepper to taste

A glug of oil for roasting

Pasta of your choice to serve

For the crispy chickpeas:

1 tin of chickpeas, drained and rinsed

1 tsp of turmeric powder

1 tsp of garlic powder

1 tsp of smoked paprika or chilli powder

A glug of oil

A sprinkle of salt

For the crispy chickpeas simple place them on a baking tray, sprinkle all the spices and add the oil so they get all nice and coated. Bake them in the oven for 30 minutes until crispy on the outside.

Peele and chopped the butternut squash into bite size pieces. Add them to a roasting tray and drizzle with some olive oil and and a sprinkle of salt.

Roast in the oven at 180 degrees Celsius for 20-25 minutes, until the butternut squash is soft.

While the butternut squash is cooking peel and finely chopped the onion and add it a small frying pan with a touch of oil. Fry the onion on a low to medium heat for 5 minutes until it starts to caramelised. Add in the crushed garlic cloves and cook for another minute.

Once the butternut squash is cooked add it to a blender together with the onion and garlic, lemon juice, nutritional yeast, apple cider vinegar smoked paprika, turmeric powder, Provamel Almond Drink, salt & pepper. Blend until completely smooth and silky. Add more Almond Drink if needed.

Cook the pasta according to the packet instructions. Drain it and put it back in the pan and pour in the butternut squash sauce. Mix everything together and top with some crunchy chickpeas (if using)

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