- butternut squash (approx. 500g), peeled and cut into small pieces
- 1 small onion, chopped
- 2 whole garlic cloves
- 2 tbsp light olive or rapeseed oil
- 300g macaroni
- 150g cashews, soaked in boiling water for 1 hour)
- 125ml almond milk alternative
- 3 tbsp nutritional yeast flakes
- squeeze of lemon juice
- salt and freshly ground pepper, to taste
- Preheat the oven to 200°C. Place the butternut squash, onion and garlic in a large roasting tin, toss with olive oil and roast for 25 minutes, until soft. Meanwhile cook the macaroni, according to packet instructions.
- Drain the cashews and tip them into the food processor or a high speed blender and process, add the almond milk slowly until you have a smooth consistency. Add the roasted vegetables and the remaining ingredients (apart from the macaroni); continue to process until silky, adding a little more almond milk until completely smooth.
- Toss with the hot macaroni and serve with toasted pumpkin seeds and chopped parsley.