This creamy squash and blue cheese pasta is an easy vegan dinner with a smooth roasted squash sauce, balanced by a sharp cheese alternative and simple toppings.
Ingredients
Squash Cream
- 300 g squash flesh peeled and deseeded
- 150 g plant-based cooking cream
- 1 ‘Jeanne’ Jay&Joy blue cheese alternative
- 1 clove of garlic pressed
- 1 pinch ground nutmeg
- Salt and pepper
- Olive oil
Spaghetti
- 200 g spaghetti
- Pieces of Jeanne
- Roasted hazelnuts
- Fresh sage leaves
Instructions
- Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper.
- Peel the squash, remove the seeds and fibrous parts, and cut the flesh into cubes. Place the cubes on the baking tray, drizzle with olive oil, and toss to coat.
- Bake for 20–25 minutes, until the squash is very tender.
- Transfer the cooked squash to a blender and blend until you get a very smooth purée.
- In a saucepan, combine the plant-based cream, the Jeanne cut into pieces, the pressed garlic, and the nutmeg. Heat over medium heat, stirring, until the Jeanne melts.
- Add the squash purée. Mix and let cook over low heat for 2 minutes. Season with salt and pepper. Remove from heat and set aside.
- Cook the spaghetti until al dente. Drain, reserving a little of the cooking water.
- Immediately pour the squash cream over the pasta and mix. Add a bit of the pasta cooking water to loosen the sauce and achieve a smooth, creamy coating consistency.
- Serve the pasta on plates. Top with pieces of Jeanne, roasted hazelnuts, and fresh sage leaves. Enjoy!