Sunshine pasta | The Gut Health Doctor

Ingredients

• 400g wholemeal pasta of choice
• 200g canned cannellini beans (drained and rinsed)
• 1 medium seasonal squash (about 4 cups, chopped) / pumpkin
• 2 tbsp extra virgin olive oil
• 200g live yoghurt (we have used Bio&Me Kefir Yoghurt)
• 4 x garlic cloves
• 1 medium white onion
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tsp chilli flakes (optional)
• 1 tbsp mixed seeds to top (optional)
• squeeze of lemon (optional)
• sprinkle of fresh herbs (we have used basil)
• grated parmesan to taste (optional)