CREAMY CASHEW + BUTTERNUT SQUASH PASTA

This recipe featured in November’s live virtual retreat, if you missed it cook-along with Evelyn HERE. 

This dish makes a great midweek meal for the whole family. It takes less than 30 minutes to create, and is both comforting and nourishing. I used Profusion Chick Pea Fusilli for this recipe - it’s contains 10g of protein per 50 serving and is quick to super quick cook.

Servings: 2 (scale up the recipe depending on number of hungry mouthes. Also keeps well for lunch the following day)

Time to create: 30 minutes 

Ingredients: 

• 400g of butternut squash (peeled and diced in 1cm cubes)

• 40g of cashews (place in cold water to soak, at least 1 hour before cookalong) 

• 120g your choice of pasta

• 50ml almond milk

• 2 handfuls of spinach

• 1 handful of frozen peas

• 1 small red onion / 1/2 a large red onion (diced)

• 1 clove of garlic (diced)

• Small handful of hazelnuts (sliced) 

• Olive oil to cook

Method:

1. Pre heat your oven to 180 degrees. 

2. Pop the diced butternut squash into a pan and cover with boiling water and put the lid on. Place on a stove over a medium heat. Cook for 12-15 minutes. The butternut squash is done when you can easily slice a knife through the centre. 

3. Whilst the squash is cooking, add 1/2 tbsp of olive oil into a pan. When the oil is hot add the onion and garlic. Sauté for 5-8 mins (until the onion is translucent). Add the frozen peas and continue cooking for a further 5 minutes. Keep warm on a low heat. 

4. Once the squash is cooked, carefully drain. Add half of the squash to your blender and the other half to the pan with the onion and garlic. 

5. Add your pasta to the pan which you used for the squash (save on dishes!) and cook according to instructions. 

6. Whilst the pasta is cooking place your hazelnuts onto a lined baking tray and roast for 8-10 minutes (so that they are golden in colour).

7. Allow the squash in your blender to cool slightly, before blending until smooth. 

8. Once your pasta is cooked, drain and add the creamy sauced. Stir until the pasta is consistently coated. 

9. Add the spinach to the vegetable pan and allow to wilt for approximately 2 minutes. 

10. Decant the pasta between 2 bowls and top with the squash, onion, garlic and spinach. Top with the toasted hazelnuts. Sit down and enjoy!