Butternut squash and sage pasta

Serves 2-3

Total prep and cook time: 25 minutes

Cost: £1.64 per person

Ingredients:

• 1 stock cube
• ½ a squash
• 3 clusters of sage leaves
• ½ an onion
• 4 cloves of garlic 
• 2 tbsp nutritional yeast
• 200 g pasta
• 1 tin of chickpeas
• olive oil

 Method:

1. Get a large pot of water on the boil and throw in the stock cube. Dice the squash and throw it into the pot. Let it boil for 10 minutes or until tender.
2.  In a frying pan, add 2 tbsp of olive oil and gently fry the sage leaves until crisp. Set aside onto a paper towel.
3.  Meanwhile, dice the onion and mince the garlic. Sauté the onion in a frying pan for 5 minutes and then add the garlic and sauté for another minute.
4.  Scoop out the squash with a slotted spoon and add to a blender with the onions and garlic, nutritional yeast and just enough water to cover it. Blend until very smooth.
5.  Cook your pasta in the same pot the squash was boiled in.
6.  Pour the squash mixture into the frying pan, add the drained chickpeas and add the pasta when it's cooked. Mix it all up and finish with the sage leaves.

Recipe credit to Natalia Rudin (@natsnourishments)