Vegan Butternut Squash ‘Carbonara’

Updated at: Wed, 16 Aug 2023 19:07:18 GMT

Step 1

Peel & dice the squash neck. Toss with 1/2 tbsp oil on a baking tray, roast at 180C for 30-40 mins, flipping halfway, until golden!

Step 2

Heat remaining oil in small frying pan over med-high heat. Add sage leaves and fry until dark & crispy. Remove with tongs/slotted spoon to paper towel-lined plated to drain.

Step 3

Cook your pasta according to the instructions on the packet - don't forget to reserve the 125ml (1/2 cup) of the cooking water for the sauce!!! Drain the pasta and return it to the pot (off the heat).

Step 4

Add onions to the frying pan you were using earlier. If there isn't much oil left, add a splash more and cook the onion over a medium-low heat until translucent (7 mins).

Step 5

Add the crushed garlic and saute 1 min, then transfer the onion and garlic to a blender.

Step 6

Add the stock cube, nutritional yeast, tahini and hot water and blend until smooth. Add the roasted squash and blend until smooth. Pour in the cooking water a little at a time, blending between additions, until a smooth, creamy sauce is achieved.

Step 7

Pour the sauce over the pasta in the pot stirring to coat (stir over a low heat if the sauce/pasta need warming up). Divide the pasta between 2 bowls and top with the crispy sage, coconut bacon and microplane over some almonds for a parmesan effect.

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