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Vegan Butternut Squash Rigatoni
Vegan Butternut Squash Rigatoni
  1. Serves 4
  • 1 butternut squash 
  • 3 garlic cloves 
  • Drizzle of olive oil 
  • 2 leeks 
  • 50ml water
  • TCC Natural Yogurt 
  • 500g rigatoni 
  • Chilli flakes 
  • Almond flakes 



1. Cut and peel the squash into chunks.

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



3. Roast for 45 minutes. 

4. On a medium heat add a teaspoon of coconut oil and sauté the leeks until soft.

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

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



7. 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).



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