Creamy Squash Pasta - Vegan Recipe Club

Name: Creamy Squash Pasta - Vegan Recipe Club
Ingredients: 1 small Hokkaido squash or butternut squash (around 800g (1 lb 12 oz) or a tin of pumpkin purée); 400g/14 oz pasta (whichever type you prefer); A glug of olive oil (optional); 2 garlic cloves, chopped; 1 tbsp coconut oil (or vegan butter); ¼ tsp ground paprika; ½ tsp. salt, to taste; 5 tbsp nutritional yeast flakes (for a cheesy flavour); 1 tbsp tapioca starch (optional); 240ml/1 cup plant milk; 3–4 tbsp nut butter (optional); To serve (optional); Vegan parmesan; Fresh basil, to taste

www.veganrecipeclub.org.uk

A quick, easy and deliciously hearty recipe by the fabulous Bianca Zapatka!

View full recipe on www.veganrecipeclub.org.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veganrecipeclub.org.uk.

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Ingredients

1 small Hokkaido squash or butternut squash (around 800g (1 lb 12 oz) or a tin of pumpkin purée)
400g/14 oz pasta (whichever type you prefer)
A glug of olive oil (optional)
2 garlic cloves, chopped
1 tbsp coconut oil (or vegan butter)
¼ tsp ground paprika
½ tsp. salt, to taste
5 tbsp nutritional yeast flakes (for a cheesy flavour)
1 tbsp tapioca starch (optional)
240ml/1 cup plant milk
3–4 tbsp nut butter (optional)
To serve (optional)
Vegan parmesan
Fresh basil, to taste