Lucy Di Marino

Butternut Squash Pasta

A creamy, subtly flavoured pasta sauce that can be mixed with cooked pasta and enjoyed immediately or baked for a more flavourful meal.


200 g pasta


½ tsp rock salt
1 bay leaf
1 tsp garlic powder
15 ml lemon juice
20 g nutritional yeast
25 g tapioca flour
60 g cashews
260 g butternut squash
460 ml water


¼ tsp rock salt
1 tbsp nutritional yeast
50 g cashews


To make the sauce, blend the ingredients apart from the bay leaf until completely smooth.

Transfer to a pan and whilst the pasta is cooking, bring to a boil, reduce to medium low heat and cook for 10 minutes, stirring often.

Remove from the heat, remove the bay leaf and add the pasta. Mix well and transfer to a serving dish.

To make the topping, process the ingredients until broken down into fine crumbs and sprinkle the pasta.

Serve or bake at 180°C for 20 minutes.

Season with black pepper.