One Pot Butternut Alfredo – Christine Bailey

Ingredients

• 1tbsp olive oil
• 1 onion, roughly chopped
• 1 bag of frozen butternut squash chunks (500g)
• 1/2 tsp smoked paprika
• 1/2 tsp garlic salt
• 3tbsp nutritional yeast flakes
• 1/2 tsp Dijon mustard
• 1/2 tsp dried mixed herbs
• 1tsp white miso paste
• Black pepper
• 1 x 400g can cannellini beans, drained
• 1 x 400ml light coconut milk
• 200-250g Gluten free conchiglie pasta (shell pasta) – amount will depend on appetite!
• 250g baby spinach leaves
• Black pepper to taste
• Grated vegan cheese to top – optional