Why let Kraft have all the fun.
Ingredients
- 250 g pasta
- 1 medium butternut squash peeled and chopped
- 1 tbsp dairy free spread
- 500 ml soya milk
- 2 tbsp cornflour
- 50 g nutritional yeast
- ½ tbsp garlic powder
- ½ tbsp Dijon mustard
- 1 tbsp sundried tomato paste
- salt to taste
Instructions
- Roast the squash in a 180 degree oven for 30 minutes. Cook the pasta, drain and set to one side.
- Melt the soya spread in a large pan. Whisk in the soya milk and cornflour, stirring until the sauce thickens. Add the nutritional yeast, garlic powder, Dijon mustard, sundried tomato paste and salt. Heat through until thickened.
- Remove the squash from the oven, mash and stir into the sauce. Stir through the pasta and serve.
Notes
Adapted from Fergus Henderson.
Tried this recipe?Let us know how it was!
