Creamy Butternut Pasta Bake

A while back, my good friend Jenny over at Spice Box of Earth invited me over for dinner and films. Dinner is always amazing at Jenny’s but that night I had a Mac n Cheese that blew my mind. It was based on the Butternut Alfredo recipe from PPK and it was awesome. I’ve made it a few time since as a lower fat alternative to the usual oil laden New Farm favourite of mine.

I decided to make it tonight but realised I was missing a few key ingredients, one of them being cashew nuts. I decided to go ahead and make something similar anyway and I was super happy with the results. So here’s a simpler butternut sauce recipe for you, it’s not as cheesy as the Alfredo one so I daren’t call it Mac n Cheese, but it does have a nice tang to it and will be something I make again and again.

Creamy Butternut Pasta Bake
  • 200g dried pasta
  • 1 large head broccoli, cut into florets
  • 3 vine tomatoes, sliced
  • 2 cups butternut squash
  • 4 cloves garlic
  • a little olive oil
  • 1.5 cups soya milk
  • a few tsps boullion powder
  • 4 tbsp nutritional yeast
  • 2 tbsp miso
  • pinch of salt
  1. First get the garlic cloves, squash and a wee bit of olive oil roasting in the oven for 40 minutes or so.
  2. Put the pasta on to boil. Halfway through, add the broccoli
  3. While the pasta is cooking put the squash and garlic into a blender. Add the soy milk, boullion, nutritional yeast, miso and salt. Blitz until smooth.
  4. Drain the pasta and broccoli and stir in the sauce.
  5. Pour into an oven dish, top with sliced tomatoes and bake for 20 minutes or so.
Serves 4
I prefer a cheesy sauce with cashews but this is a pretty tasty substitute. I usually have most of these ingredients on hand , so this is definitely becoming a regular go to dish for me.
I love putting broccoli in creamy pasta type dishes but frozen brussel sprouts are also pretty good instead. A splash of veggie worcester sauce is also a great addition.
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