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.