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Butternut Squash & Black Bean Spaghetti


Pasta, pasta, pasta!! The best thing about being vegan is that I can eat as much pasta as I want. And, trust me, I do economise on that fact! Saying that, if possible, I try to stay away from pasta with a lot of gluten (not that I’m intolerant but I can see the difference after gluten-overload) as nowadays you can easily find a whole range of different types of gluten-free pasta. I like to experiment with unusual kinds, not just for their taste but also for the visual effect. I just love the look of black pasta dipped in an orange sauce. It’s so simple to make but nothing ordinary.

Equipment: blender, roasting tray

Soaking time: 2h
Cooking time: 30 min

Difficulty: easy




  • 200g Black bean spaghetti
  • Small butternut squash
  • 40g cashew nuts, soaked for 2h
  • 200ml almond milk (or any other plant milk)
  • 2 garlic cloves
  • Juice of ½ lemon
  • 1 tsp. Dijon mustard
  • 1 tbsp. cornstarch or arrowroot
  • 2 tbsp. rapeseed oil or coconut oil
  • 2 tbsp. rapeseed oil for greasing the roasting tray
  • ½ bunch of coriander, chopped
  • Freshly ground black pepper to serve


1. Preheat the oven to 220°.

2. Peel the butternut squash, remove the pips and chop into 1.5 cm cubes. Grease the roasting tray with pastry brush, place the squash on top of it and stir it a couple of times so that it’s coated it with oil from all sides. Place in the oven and roast for 15-20 minutes until the squash is soft and ‘golden’.

3. Place the cashews, milk, garlic, lemon juice, cornstarch, rapeseed/coconut oil, mustard and roasted butternut squash into a blender and blitz until smooth. Pour the mixture into a small cooking pan and cook over a medium heat occasionally stirring for 8-10 minutes until it thickens.

4. In the meantime, cook the spaghetti according to its cooking instructions. When it’s ready, drain and then gently stir in the cashew-butternut squash mixture.

5. Serve with the chopped coriander and black pepper on top.


7 June 2016