Vital Force Naturals

I’ve made this a few times and decided I prefer to roast the butternut squash and garlic before blitzing, just my preference (I usually roast a whole butternut squash with the skin on and the other half I use to make Joe’s Butternut Squash, Sage and Hazelnut Risotto) Although this recipe is for one I find it’s a lot of sauce so I freeze some for another day. The risotto is also freezable so I make one one day, keeping the ready roasted squash in the fridge until the next day to make the other recipe.

Serves 1

½ Small butternut squash peeled and chopped into small pieces

150g pasta shells

1 clove garlic

100ml vegetable stock

2 tbsp double cream

½ tsp smoked paprika

Big pinch nutmeg

Salt and pepper

Handful parsley roughly chopped

30g red Leicester cheese grated

Bring two saucepans of water to boil, put the butternut squash in one and cook for 8 minutes until tender. When soft, drain and put into a blender with the garlic, veg stock, cream, smoked paprika, nutmeg and a good pinch of salt and pepper. Blitz until you have a smooth creamy sauce. Put the pasta in the other saucepan and cook as per the instructions, drain, tip back into the saucepan and stir through the butternut sauce and parsley. Spoon into a bowl and top with the grated cheese and a few sprigs of parsley.

Alternatives:

I don’t eat a lot of pasta but this works just as well with various gluten free pastas, and I’ve also tried it with courgetti spaghetti too. Just spiralise your courgette (half is usually enough for one person) and heat through in a little butter or oil until tender then add the sauce. Good if you’re watching your carb intake. I’m not keen on cheese but quite like parmesan so I use that instead of red Leicester. This also works well with natural Greek yoghurt instead of cream if you’re calorie conscious.

From Veggie Lean in 15 – Joe Wicks