Low-waste butternut squash and sage rigatoni recipe
This comforting vegan pasta recipe with butternut squash and sage is ideal for autumn
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Pot
- Colander
- Blender
- Saucepan
- Wooden spoon
Ingredients
- 60g cashews
- 1 medium butternut squash (about 900g), scrubbed
- 4 tbsp olive oil, plus extra to serve
- 1 tsp paprika
- 6 garlic cloves, unpeeled
- 16 fresh sage leaves
- 400g rigatoni (or other tubular pasta)
- 400ml vegetable stock (made using 1 stock pot or cube)
- ¾ tsp freshly grated nutmeg
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