Butternut Squash, Sage, and Broccoli Wholewheat Mac
Ingredients
- 1/2 a large butternut squash
- 6-7 sage leaves
- 5-6 stems of broccoli
- 2 tbsp nutritional yeast
- 1 tsp garlic granules
- 1/2 tsp smoked paprika
- Water
- 150g wholewheat macaroni
- Salt, pepper and olive oil
Preparation
Pre-heat the oven to 190C
Peel, deseed and chop the squash into small chunks
Drizzle with oil, salt and pepper and roast for 35 minutes until just soft
Reserve 1/4 and blend the rest with the nutritional yeast, garlic, salt, pepper and enough water to make it a saucy consistency
Gently fry the sage leaves in olive oil for about 3-4 minutes and then place on paper towel to soak up excess oil
Crumble half of the leaves into the sauce
Boil the pasta according to packaging, reserving a cup of starchy pasta water
3 minutes before the pasta is ready add in the broccoli stems chopped to bite sized pieces
Drain all once ready and stir through the sauce adding a little pasta water to help the sauce stick to the pasta
Stir in the reserved pieces of squash
Top with remaining crispy sage leaves and serve with a healthy lashing of cracked pepper
