Vegan Butternut Squash Tagliatelle

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Step 1.

Preheat oven to 180°C/356°F. Cube your sweet potato and slice up your butternut squashes. Add both to a tray. Drizzle with olive oil, season with salt and pepper. Roast for 45 minutes.

Step 2.

Finely chop your shallots and garlic. Add to a frying pan with a splash of olive oil and the sage leaves. Cook on a low heat and allow to soften.

Step 3.

Once the squash is soft, remove from the oven. Place half of the squash and sweet potato in a blender with 300ml of water and a stock cube. Blitz until very smooth.

Step 4.

Add the puree to the shallots and stir it in. Add your remaining squash and sweet potato.

Step 5.

Get your pasta on. After 4 minutes, add 5 tbsp of the starchy pasta water to the sauce and mix it in.

Step 6.

Drain the pasta, add it to the sauce and fold it all together. Season well with salt and pepper and tuck in!

Add a few spoonfuls of the starchy pasta water to the sauce to make it extra silky.

770g Butternut Squash
1 Sweet Potato
2 Cloves of Garlic
8 Shallots
1 Vegetable Stock Cube
500g Wholewheat Tagliatelle
7 Sage Leaves
Olive Oil