2 people | Prep: 30 to 40 minutes | Cook: 20 minutes
Ingredients
For the butternut and carrot velouté
- 300g Butternut squash steamed or roasted
- 2 Carrots about 180g, steamed
- 60g Silken tofu
- 1 Lemon juice – about 40g
- 2g Curcuma
- 10g Vegetable Broth Powder
- 40g Olive Oil
- 3g Salt
- Pinch of red pepper flakes
- 30g Water
For the pasta
- 200 Pasta of choice (this one is spelt pasta)
- 10 Sage leaves
- 200g Raw spinach leaves
Instructions
Roast the butternut squash whole in the oven for 30 to 45 minutes on 220°C/425°F. Poke it with a knife to check softness. You can roast it in advance and keep it in the fridge until you need it for this recipe.
Steam carrots until soft. Then, mix all ingredients for the velouté in a blender until nice and smooth.
Cook pasta as instructed on the package and remove them from heat 1 minute before they are fully cooked. Drain the pasta.
In a pan, add some olive oil and stir fry the pasta with the spinach and half of the sage.
Add the pasta to the velouté and top with the rest of the sage leaves. Enjoy!
