Welcoming the new week with some simple rigatoni! This is one of my favourite pasta shapes and the sauce is incredibly delicious too. I have very busy week ahead of me, but somehow I know I will still find the time to make lots of pasta – especially as a dish like this takes only 15 minutes to make. Happy Monday everyone! 💚
- Cook the pasta for 1-2 minutes under the packaging instructions. At the same time, cook the butternut squash and carrot until fully softened (around 15 minutes).
- Drain and rinse the squash and carrot when they are ready. Transfer to a blender or food processor together with the nutritional yeast, plant based milk, salt, apple cider vinegar, paprika, cumin and tomato paste. Blend until smooth.
- Then, heat the olive oil in a large non-stick frying pan. Add the mushrooms and the tamari, cooking for 4-5 minutes, until the mushrooms soften.
- Add the sauce and the pasta to the frying pan. Stir for a couple minutes, then serve with garnishes of your choice.