Creamy Butternut Squash Pasta


I made this for the first time the other day – my housemate and I try and do a veggie/vegan meal a week. This recipe I made up it was so yummy and crazy creamy!!

Serves 2


150g wholewheat spaghetti £0.55

1 lemon – juice and zest £0.30

5 shallots – finely chopped £0.50

2 cloves of garlic, grated £0.25

250g Chestnut mushrooms, sliced £0.85

2 handfuls of Spinach £0.70

1 butternut squash £1.01

3 tablespoons Coconut yogurt £1.50

1 tablespoon yeast flakes £2.59

2 teaspoons Chilli flakes £0.49

Salt and pepper

2 teaspoons Paprika £0.49

Olive oil 

Handful of coriander £0.50 

= £9.78

*I suggest teaspoon/tablespoon in the recipe but that is really just a guide – put as much or as little as you fancy, I rarely do what the recipe suggests! 


  1. Heat the oven to 220 degrees.
  2. Cut the butternut squash in half lengthways and scoop out the seeds. 
  3. Drizzle with olive oil, salt and pepper, paprika and chilli flakes and roast in oven for 45 minutes. 
  4. After 30 minutes put on a pan of water and bring to the boil. When water has boiled at pasta and cook for 10 minutes. 
  5. In a separate frying pan heat some oil and add garlic and shallots and let them sweat for a few minutes. Add in lemon zest and stir to coat in oil. 
  6. Add in the sliced mushrooms and leave to get soft. 
  7. In a bowl pour in a few tablespoons of yoghurt and add lemon juice and season with salt and pepper. 
  8. Take butternut squash out of the oven and scope out the flesh. Add this to a food processor with the yeast flakes and pulse until smooth. 
  9. Add spinach to frying pan and allow to wilt. 
  10. Add the squash mixture to the yoghurt mix and stir. Add in roughly chopped coriander. 
  11. Drain the pasta and add to frying pan. Pour over squash mixture, season some more and mix. 
  12. Serve. 



A, x

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