This is the creamiest sans cream vegan sauce you will ever eat. Filling, delicious and totally plant-based, the whole family loved this dish of rigatoni with roasted butternut squash and swede sauce. Rich, velvety, seasonal (the most autumnal dish I think I’ve ever seen), I could honestly eat this every day.
Let me know if you make it. Whether you’re vegan or not, eating more plants is good for your health, the animals and the planet too.
- 4 chopped onions
- 1 head garlic, peeled and chopped
- olive oil
- 300 g butternut squash, peeled and cut into small cubes
- 300g swede, peeled and cut into small cubes
- Extra Virgin Olive Oil
- 2 cups vegan broth
- 1 packet of rigatoni
- freshly ground pepper
- sea salt
- dried coriander
Pan fry the onions and garlic in olive oil. Remove from the heat and set to one side. Place the squash and swede into a large oven proof tray/dish and drizzle with olive oil. Bake at 190C for 25 minutes and until the veg is tender.
Boil your pasta following the packet instructions.
Add the butternut, swede, onions and garlic and vegan broth into a blender or hand-blend. Blend the veg creating a sauce. Season. Taste and season some more if necessary. Add some chilli flakes if you want a kick to it.
Check the pasta is al dente. Drain.
Place into a large bowl. Pour over the sauce, mix and plate up.
Garnish with dried coriander.
Simple yet so delicious.