Butternut Squash and White Bean Pasta
799kcal
Ingredients
- 1 butternut squash
- 0.5 tablespoon olive oil
- 400 g tinned white beans drained
- 80 ml milk
- 1 teaspoon paprika
- 0.5 teaspoon dried parsley
- 1 tablespoon cornflour
- 150 g rigatoni pasta
- salt and pepper to taste
Method
- Pre-heat your oven to 200 degrees C. Cut your butternut squash in half lengthways, scoop out the seeds (an ice-cream scoop works amazingly for this!), then drizzle the squash with olive oil and roast for 1 hour.1 butternut squash, 0.5 tbsp olive oil
- Scoop out the flesh and add to your blender along with the beans, cornflour, herbs, and milk. Add salt and pepper to taste.400 g tinned white beans, 80 ml milk, 1 tsp paprika, 0.5 tsp dried parsley, 1 tbsp cornflour, salt and pepper to taste
- Blend the ingredients to make a smooth pasta sauce - you might need to add a splash more milk to loosen it up.
- Cook your pasta according to the packet ingredients.150 g rigatoni pasta
- In a pan, gently heat up your sauce, then add the cooked pasta and combine.
- This dish is fabulous as it is, but you could add some crispy vegan bacon bits or toasted walnuts and red pepper flakes on top to give it a little crunch!
Nutrition
Calories799kcalCarbohydrates156gProtein35gFat7gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat3gCholesterol5mgSodium48mgPotassium2695mgFiber23gSugar13gVitamin A40422IUVitamin C79mgCalcium429mgIron11mg