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Creamy Butternut Pasta

A silky 'cheesy' pasta sauce built from roasted butternut instead of cream — comforting, bright orange and full of veg.

Creamy Butternut Pasta

Ingredients

  • 300g wholemeal pasta
  • 500g butternut, cubed
  • 1 onion, chopped
  • 2 garlic cloves
  • 1 cup vegetable stock
  • ¼ cup grated parmesan
  • 1 tbsp olive oil
  • Pinch of nutmeg
  • Salt & pepper

Method

  1. 1

    Roast the butternut, onion and garlic in olive oil at 200°C (400°F) for 30 minutes.

  2. 2

    Blend with the stock and nutmeg until smooth.

  3. 3

    Cook the pasta, then toss with the sauce and parmesan.

  4. 4

    Loosen with pasta water and season.

Swaps & variations

  • Sweet potato or pumpkin
  • Dairy-free: nutritional yeast
  • Add spinach or peas

Storing & freezing

Sauce keeps 4 days and freezes 2 months.

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