Ingredients

The following ingredients have 4 Servings
  • 1 cup cubed butternut squash
  • 2 teaspoons olive oil
  • Pinch of black pepper
  • 1/4 cup walnuts
  • 2/3 cup water (+ more for soaking)
  • 2 teaspoons miso paste
  • 1 garlic clove
  • 1 small shallot
  • 1/3 cup nutritional yeast
  • juice of 1 lemon
  • 1 packaged chickpea pasta ((or pasta of choice))
  • 2 cups spinach
  • 1 tablespoon fresh sage (chopped)

Instruction

  • Preheat the oven to 425ºF. Add the butternut squash into a bowl and top with olive oil and pepper. Toss to coat.
  • Transfer the squash onto a baking sheet and bake for 25 - 30 minutes until the squash is tender.
  • Meanwhile, add the walnuts into a small bowl. Top with hot water and allow to soak for at least 20 minutes. Once soaked, drain and add to a blender.
  • Along with the walnuts, add the nutritional yeast, miso paste, garlic, shallot and water into the blender as well. Blend on high until creamy.
  • With 10 minutes left in the cooking time on the squash, start the pasta. Cook according to package instructions and in the last 30 seconds of cooking, remove 2 - 3 tablespoons of pasta water and add the spinach. Give it a stir until the spinach is wilted.
  • Drain the pasta and spinach in a colander, then transfer it back into the pot. Add the roasted squash, 2 tablespoons of pasta water and the sauce. Also, add the lemon juice and fresh sage and toss to combine.
  • Serve immediately and garnish with a touch more sage, pepper, and crushed walnuts.