Butternut Squash Spaghetti with Vegan Greek Cheese and Pumpkin Seeds
Ingredients
- 250g vegan spaghetti
- 1/2 butternut squash
- 1/2 chili 🌶
- 3 garlic cloves 🧄
- 2 tbsp oil
- Salt and pepper
- 1 can white beans
- 75ml oat cream
- 1 vegetable stock cube & 250ml water
- Water
Preparation
Preheat the oven to 210°C. Dice the butternut squash into small squares and place them on a baking tray lined with parchment paper. Drizzle with salt, pepper, and oil. Roast in the oven for 25-30 minutes.
In a pan, fry the garlic and chili in some oil.
Boil water. Mix together 250ml of water, 1 vegetable stock cube, and set aside.
Boil the spaghetti in salted water. Once cooked, drain the water and set the spaghetti aside.
In a food processor or pot (using a hand mixer), blend the roasted butternut squash, garlic, and chili. Add the water with the vegetable stock, oat cream, and white beans. If needed, add more water to thin out the sauce.
Mix the sauce with the cooked spaghetti.
Serve the dish with roasted pumpkin seeds.