2cupsbutternut squash,I used pumpkin cut into cubes, just the usual pumpkin sold in the supermarket at Halloween
½cupcashew nuts,I soaked these in boiling water for at least an hour, as I don't have a high powered food processor/blender. Soaking makes them easier to blend.
2tablespoonnutritional yeast,Find this in your local supermarket or health shop.
2tbsp white miso paste,Find this in your local health shop or even in the supermarket nowadays. I purchased a little jar from Asda from the World food aisle.
1tablespoononion powder or onion granules
¼teaspoonsalt,Recipe calls for 1 teaspoon but this is way too salty. Try a ¼ teaspoon or less and then add as you like.
1teaspoonlemon juice,either fresh or from a bottle. Alternatively use apple cider vinegar.
¼teaspoonblack pepper,I just used a grinding of black peppercorns. Probably not as much as a ¼ tsp.
1pound(or 450 grams) macaroni pasta shapes,I used spiral pasta shapes. Just make the amount of pasta that you would normally use to feed your family. Making this dish I found that 450 grams was too much pasta for the sauce so I usually cook around 350 grams.
Instructions
Chop up your squash or pumpkin into cubes and add enough water to cover. Bring to the boil and simmer until soft.Cook your pasta according to the instructions while the pumpkin is cooking.Drain after cooking and set aside.
Drain your pumpkin but reserve the water. You'll need at least 1 cup (250mls) saved. Top up with more water if you don't have enough left.
Preheat the oven to 350 Fahrenheit/180 Celsius/160 Fan/Gas 4.However, you don't actually need to bake the macaroni but can serve after combining pasta with sauce.
Add the pumpkin and 1 cup of water to your food processor. Add the cashews (drained), nutritional yeast, miso paste, onion powder, lemon juice, and salt and pepper
Whizz until the sauce is as smooth as you can achieve. Don't worry if the cashews are not completely smooth as its difficult to tell when your actually eating!
Add the sauce to the pasta and mix well, Taste the seasoning.Now you can either tip the macaroni into a casserole dish and bake covered with some tin foil for about 15-20 minutes, or just enjoy straight away. If the pasta has cooled just gently heat within the sauce in a saucepan until everything is hot.
Serve!
Notes
Please note:
Calories per portion are an estimate only.
The photos of my dish have little orange pieces which you may be wondering what that is! It is just 2 small carrots diced that I added to the cooking pasta, just as an excuse to add an extra vegetable! I also added a drained can of white beans to the pasta. These are just optional extras.