It’s pretty rare but occasionally I crave a big bowl of comforting pasta. When it comes to food, it’s no fun denying myself things, so I like to find a healthier alternative where I am still being kind to my body.
This pasta sauce is heavenly! Butternut squash is roasted and then blended and pureed to form a creamy and delicious sauce. I’m a big fan of healthy comfort food because let’s face it, we all need a little comfort in our lives from time to time.
It’s made with whole-wheat pasta and mixed with chopped baby spinach. It’s a meal the whole family will be sure to love. If you have kids this is such a great substitute for mac and cheese, they’ll never know it’s made with vegetables!
- 250g whole wheat pasta
- 1 butternut squash, peeled and cubed
- 1 tablespoon coconut oil (or oil of your choice)
- 1 white onion, diced
- 3 cloves garlic, minced
- ½ cup almond milk
- ½ cup water
- 1 cup baby spinach, finely sliced
- Salt & pepper, to taste
- Preheat oven to 180 degrees Celsius or 356 degrees Fahrenheit
- Roast butternut squash in the oven for 40 minutes or until tender and beginning to caramelise around the edges
- While the squash is roasting, add the pasta to a pot of salted boiling water and cook until tender. Strain and set aside
- Fry onion and garlic in a pan with little oil for around 8 minutes until it is beginning to turn translucent
- Add squash, onion, garlic, milk and water to a high speed blender and mix until completely smooth
- Add sauce to the pasta and mix well
- Add chopped spinach and serve