sundried tomato & squash spaghetti

Yum yum yum! I can’t really say much more about this dish… it is delicious, easy and makes vegan/vegetarian food shine! I am completely obsessed with this spaghetti dish it has become a firm favourite in my house. I love the go-to easy nature of it (providing I have butternut squash and kale in the house) and I love the taste even more.

You’ll need a blender or food processor to create a lovely silky smooth sauce but that’s about as complex as this gets. This recipe also uses nutritional yeast, but I have made it without and it tastes just as delicious so don’t worry if you can’t get hold of any.

Ingredients (serves 2);

  • 300g butternut squash, peeled and diced
  • 1 tsp paprika
  • 1 tbsp olive oil
  • 1/2 cup of sun-dried tomatoes, lightly drained… keep some of the oil
  • 1 tbsp nutritional yeast
  • 2 garlic cloves
  • 1/4 cup water
  • 1 tsp dried sage
  • 1 tsp dried basil
  • Salt and pepper
  • 140g spaghetti
  • 2 large handfuls kale
  • 1.5tsp garlic powder

What you need to do;

Start by heating the oven to 18ºC. Place the squash on a baking tray and sprinkle with the paprika, olive oil and a little salt and pepper then bake in the oven until soft and golden. Around 25 to 35 minutes depending on how small you have chopped it.

Meanwhile place the sun-dried tomatoes, nutritional yeast, crushed garlic cloves, water, sage, basil and some more salt and pepper into a blender. Once the squash is cooked add this into the blender and process until smooth and creamy.

Cook the spaghetti in a pot of salted boiling water until just tender. Add the spaghetti and the sauce to a pan on a low heat and stir through until the spaghetti is well covered.

To make the kale, remove the stalks and place on a baking tray. Rub some salt and oil into the leaves until they start to darken in colour. Sprinkle the kale with the garlic powder and place in the oven for 7 minutes until crisp.

When everything is ready, plate up the spaghetti and top with the crispy kale.

Estimated nutritional breakdown (per 1 portion); calories 448, protein 14g, carbohydrates 72g, fibre 9g, sugars 13g, fat 14g.


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