Serves 4

Cal per serving: 305

Gluten free: Vegetarian: Dairy Free

11⁄2 cups butternut squash, peeled and diced

1 brown onion, diced

1⁄4 cup raw cashews, soaked

1 tablespoon lemon juice

1 teaspoon salt

1 teaspoon Dijon mustard

1 garlic clove, minced

2 tablespoons nutritional yeast

1⁄4 teaspoon black pepper

Pinch smoked paprika

Pinch turmeric

Pinch nutmeg

1⁄4 cup vegetable stock

250g pulse pasta, cooked

Leafy greens and chopped toasted cashews, to serve

Boil squash and onion until soft then blend with the cashews, lemon juice, salt, Dijon, garlic, nutritional yeast, black pepper, smoked paprika, turmeric, nutmeg and vegetable stock. Blend in a food processor until completely smooth.

Heat the sauce through and add to pasta. Serve with leafy greens and some chopped toasted cashews.