Serves 2 people
About 1/2 butternut squash/pumpkin
1/4 cup of cashews – soaked in some boiling water for 30 minutes
1 white onion
2 garlic cloves
1 tsp of apple cider vinegar
3 tbsp of nutritional yeast
1/2 cup or more of plant milk or water
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, plant milk salt & pepper. Blend until completely smooth and silky. Add more plant milk 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)