Squash Carbonara

There is nothing quite so soothing as a bowl of carbonara and I know this plant-based version isn’t the real deal but my goodness is it so creamy, delicious and packed full of nutrients so who cares!? Plus you only get one pan dirty which is a result in my book. If you eat dairy then you can add grated Parmesan in place of the almonds.

The sauce is also freezer friendly so make a big batch and freeze into portions for quick dinners when time is short and energy levels low.

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Serves 4-6

500g squash, peeled and roughly chopped

500ml vegetable stock or water 

3-4 garlic cloves, peeled

1/4 cup ground almonds or parmesan 

1/4 cup olive oil

1 tsp sea salt

1/2 tsp finely chopped rosemary, optional

Linguine to serve

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Pour the stock into a saucepan and bring to the boil. Add the prepped butternut and garlic and cook for 30 minutes. Remove from the heat and pour into a blender. Add the remaining ingredients and blend into a smooth purée. Set aside.

Meanwhile, fill the empty butternut pan with water and bring to the boil. Season and cook pasta for 9 minutes. Drain. Place back into the pan and add enough sauce to lightly coat (around 5-6 tbsp per portion). Stir through and serve immediately topped with parmesan!