Creamy Butternut Squash Pasta
Ingredients
- 400g pasta
- 1 large butternut squash
- 1 onion
- 3 garlic cloves
- 4 tablespoons almond milk
- Juice of 1 lemon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 5 sun-dried tomatoes
- 1 tablespoon oil from sun-dried tomatoes jar
- Large handful spinach
- Pinch of salt
- Drizzle of olive oil
Preparation
Preheat the oven to 180C on fan setting.
Place the butternut squash chunks, chopped onion and garlic into a baking dish and drizzle with olive oil, a pinch of salt, cumin and paprika. Mix well and cook for 40-45 minutes until the butternut squash is soft.
Remove from the oven and spoon everything into a food processor or blender. Add the almond milk, lemon juice, sun-dried tomatoes and oil, then blend until smooth.
Cook the pasta according to the package instructions.
Drain the pasta and pour it back into the pan.
Pour the butternut squash sauce into the pan, add the spinach, and mix well until everything is coated. Cook for a few more minutes over low heat until heated through and the spinach has wilted.
Enjoy the dish.
