PREPARING THE SAUCE:
Pre-heat the oven to 180°C.
Peel the butternut squash, carefully chop into small cubes, then add to a baking tray.
Add the onion. Toss with olive oil, salt and pepper and spread out on the tray. Now add the garlic bulb.
Roast for about 40 minutes or until it’s cooked and golden brown. Remove the garlic after 20 minutes.
Reserve a quarter of the roast squash.
MAKING THE SAUCE:
Add the roast squash, tomato purée, paprika, salt, almond milk, olive oil, nutritional yeast and the peeled roast garlic to a food processor. Blitz until you get a creamy sauce.
Add a little water for a looser consistency, then transfer to a saucepan.
Sauté the mushrooms with the oil in a pan. Fry until soft, then season with salt and pepper.
Cook the pasta following pack instructions, and drain.
If you’re adding vegan bacon, cook according to the pack instructions.
Add the pasta to the sauce in the pan and stir and heat gently.
Top with the roast squash, mushrooms and bacon.
Duration It takes 10 mins to prepare and 1 hour to cook.
Ingredients (Organic) For a serving of four people.
For the sauce
2 table spoons of tomato purée
200ml almond milk
2 table spoons of olive oil
3 table spoons of nutritional yeast
1 table spoon of smoked paprika
1 table spoon of sea salt
Pinch of black pepper
Toppings
200g mushrooms, sliced
1 table spoons of olive oil
Pinch of salt and black pepper
100g plant-based bacon (optional)
Others
1 medium squash, peeled
1 onion, chopped
1 garlic bulb
1 table spoon of olive oil
½ table spoon of salt
¼ table spoon of ground pepper
225g spaghetti or other pasta of choice
