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I don’t know about you but I just loooooove pasta! To be honest the creamier and cheesier the better! But like most cream and cheese loaded dishes they just don’t make me look or feel great after you’ve eaten them! This also just happens to be my fiancé’s little lad’s favourite dish and it has kind of become a little unwritten challenge that I have developed… this need to hide veg in his food! Now I know that sounds crazy but to be honest if I can get his five a day into him without him knowing I feel the most amazing sense of achievement! Do you know the last scene from the movie the breakfast club? Yep that’s me, fist in the air, only delighted with myself!

And what is it with kids not wanting to eat their veggies anyway?! Just me? Ok…

 

So back to the recipe. I made this one day as the little lad was asking for it but I just couldn’t justify giving him loads of cream, butter and cheese on pasta with nothing else so I put my thinking cap on and came up with this. Now please don’t freak out because if an eight year old and a 35 year old can’t tell that there is no cheese, cream or butter in this then neither will you! Plus its loaded with rich vitamin A which is really good for your skin, teeth and eyes and it’s a brilliant source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6. AND it is sooooo damn tasty! Promise!!

INGREDIENTS

¼ Butternut Squash

2 Cloves Of Garlic

3 Onions

2 Cups Milk (I Used Almond But You Can Use Whatever You’re Into!)

1 Tsp. Paprika

1 Tsp. Mustard

Olive Oil

½ Bag Spelt Pasta

1 Tbsp. Cashew Butter

 

First rule of fight club………… Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.

 

Chop the butternut squash into small chunks, the smaller the better, as they will roast quicker! Pop the butternut squash onto a parchment lined baking tray, drizzle with olive oil, a fairy dust sprinkle of salt and paprika and then pop the tray into the oven.

Whilst waiting for the butternut squash to cook chop the onions and garlic and chuck them into a frying pan, lightly drizzle them with some olive oil and let them slowly sweat until they become translucent and lightly caramelized. Remember low and slow! No I’m not talking about Tinchy Stryder I’m talking about the onions! Low heat; cook them slow that’s the key to getting the most flavour out of them!

 

So once your onions are cooked, boil the kettle, pour most of the water into a pot and bring back to the boil. Once boiling add the pasta. With the remaining water in the kettle make yourself a lovey cup of tea or coffee, whatever you’re into!

Once the pasta is cooking for approx 8mins and you’ve enjoyed your cup of tea, strain the pasta and set aside. Remove the butternut squash from the oven and throw it into a food processor or a nutri-bullet. Pop the onions and garlic in with the butternut squash as well as the milk, cashew butter and mustard. Season well and blitz!

SHAAAAAZZZZAAAAMMM!!!! You now have the most beautifully creamy and cheesy feeling sauce that’s actually good for you! Pour over the pasta and serve! If you want you can add some cheese to it as it is totally virtuous but honestly I never do as I really don’t think it needs it! Enjoy my pasta loving friends! xxx