When blended, squash makes a really creamy sauce for a pasta, which with the addition of nutritional yeast for a cheese-like flavour makes a very satisfying vegan sauce. This sauce goes especially well with wholemeal or spelt pasta – both available as refills in True Food!
- 4 tbsp olive oil
- 1/2 a squash of your choice
- 1 white onion
- 2 cloves of garlic
- 2 tbsp nutritional yeast
- 250ml vegetable stock
- 200g wholemeal pasta
- 5-6 fresh sage leaves, finely chopped
- A generous handful of breadcrumbs
- Finely slice the onion and garlic and add to a saucepan on a medium heat. Fry gently in 2 tbsp of the olive oil until the onion is starting to soften. Peel and dice the squash into small cubes and add to the pan with the onion and garlic. Continue to fry for a couple of minutes so the squash is coated in any excess oil.
- Add the stock and simmer on a medium heat for about 15 – 20 minutes, or until the squash has softened completely.
- Stir in the nutritional yeast and season with salt and pepper. Leave to cool slightly.
- Meanwhile put the pasta on to boil according to the recommended cooking time.
- In a separate pan heat the remaining 2 tbsp of olive oil and add the breadcrumbs and finely chopped sage leaves with a pinch of salt. Heat on a medium heat stirring frequently to ensure the breadcrumbs don’t burn – you want them to be golden and crisp.
- Using a hand blender or liquidiser blitz the sauce until it is completely smooth.
- Drain the pasta, reserving a few tablespoons of the cooking water in case you need it to loosen the sauce.
- Pour the sauce over the pasta and mix well. Depending on the consistency you like, add some of the reserved cooking water and an extra drizzle of olive oil.
- Serve with the sage breadcrumbs scattered on top and some freshly ground black pepper to taste.