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Dinner

VEGAN BUTTERNUT SQUASH RIGATONI

prep
20 min
cook
30 min
serves
4
VEGAN BUTTERNUT SQUASH RIGATONI

Method:

  • Cut and peel the squash into chunks.

  • Place in a roasting tray and drizzle with oil and a sprinkle of salt and pepper.

  • Roast for 45 minutes. On a medium heat add a teaspoon of coconut oil and sauté the leeks until soft

  • In a separate pan, bring to the boil the rigatoni and cook for 15 minutes.

  • Once squash is cooked, place in a blender, with water and coconut yogurt and blend until smooth.

  • Add butternut squash to the pan with the leeks and cook for a few minutes, then add the spinach and mix well (add water if too thick).

  • Finally mix in the rigatoni and serve topped with toasted almonds.

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