Sage and Butternut
Squash Macaroni
Sage and Butternut
Squash Macaroni



  • 1 small butternut squash, chopped into small pieces
  • 200g vegan macaroni
  • 1 tbsp olive oil
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 1 tsp dried sage
  • 350ml veg stock
  • Handful of basil leaves, to serve
  • Boil the squash in a saucepan of water for 10 mins until very soft, then drain. Meanwhile, simmer the macaroni until al dente in a separate pan of salted water, then drain and keep warm.
  • Fry the garlic and onion with the sage in a little oil for 3 mins, then spoon the mixture into a food processor with the squash. Add the stock and blitz until smooth. Stir through the pasta, season liberally with salt and pepper, and serve with plenty of torn basil.
30 mins
2 serving

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