Vegan Butternut Squash and Mushroom Pasta
Ingredients
1 butternut squash, peeled and cubed
1 large red bell pepper, de-seeded and chopped
1 large carrot, peeled and chopped
2 tbsp Biona Extra Virgin Olive Oil
280g silken tofu
1 red chilli pepper, de-seeded
½ tbsp Biona Maple Agave Syrup
4 tbsp nutritional yeast
240ml plant-based milk
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
½ tsp turmeric
½ tsp salt
2 tbsp tomato paste
200g shimeji mushrooms
Fresh sage, to serve
Black pepper, to serve
Method
Preheat the oven to 200/180C fan and line a large baking tray with parchment paper.
Add the butternut squash, bell pepper, carrot, mushrooms and 1 tbsp of the olive oil to a mixing bowl and stir together well. Transfer the vegetables to the baking tray and bake for 25-30 minutes, until fully softened and crispy on the outside.
When the vegetables are almost done, bring a pan of water to boil, add the spelt penne and simmer for 8 minutes before draining.
Transfer the roasted vegetables (apart from the mushrooms) to a food processor together with the silken tofu, red chilli, tomato paste, maple agave syrup, nutritional yeast, plant-based milk, cumin, paprika, garlic powder, turmeric and salt. Blend until smooth.
Drain the pasta and add it back into the same pan. Pour in the sauce and mix to combine. Add the pasta to plates and top with the mushrooms. Sprinkle with some fresh sage and cracked black pepper. Serve as a delicious organic autumnal meal!
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