Creamy Butternut Squash & Cavolo Nero Pasta


Finally I get this post to you. Everyday of the last 10 days I have been sitting at my computer (when I am not working) and deciding that i will write this post once I have completed all the essential work that I need to so, then by the time that is done I have no time or energy to write the post. So today I am keeping my focus and getting this done before I finish some other bits off.

The recipe today is one I actually prepared some time ago but have just got round to posting it, another naughty thing! I promise though that it is worth the wait and I am sure you will love it. The creamy sauce is made from the butternut squash making a super rich sauce with a lovely sweet edge. It is perfect for when you are craving something creamy but want to stay away from animal products but keep the calories down too.

I also wanted to make sure it had a good dose of green stuff in it too and used cavolo nero which you may also know as Italian kale and so kale would work just as well. However cavolo nero is deep and rich in flavour and something I much prefer to curly kale but it is down to what you like the best. If kale of any kind is something you cannot get hold of then this would also work with spinach.

So I am going to get straight on to sharing this recipe with you but before I do I just wanted to let you know that I have been sticking to the 30 Day Smoothie Bowl Challenge this month and shortly I will produce a run down of the the smoothies consumed and how I have found it.

Creamy Butternut Squash & Cavolo Nero Pasta

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Recipe by Mercedes Aspland Course: MainsCuisine: ItalianDifficulty: Easy
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  • 400 g Butternut Squash, peeled and cut into chunks

  • 2 tsp Olive Oil

  • 1 Large Onion, chopped

  • 1 Garlic Cloves, crushed

  • 300 ml Unsweetened Almond Milk, or plant based milk of choice

  • 2 tbs Nutritional Yeast

  • 1/4 tsp Mace

  • 1/2 tsp Red Pepper Flakes (optional)

  • 200 g Spelt Spaghetti (or any pasta of choice, if you are gluten free then use your favourite gluten free pasta)

  • 200 g Cavolo Nero, roughly chopped

  • Salt & Pepper to taste


  • Preheat the oven to 200C/350F/Gas Mark 4.
  • Coat the squash in 1 tsp of olive oil and place in a roasting dish. Roast in the oven for about 30 mins or until soft.
  • While the squash is roasting bring a large pan of salted water to the boil and cook pasta according to the packet instructions.
  • Place cavolo nero in a steamer and steam until soft. I just placed this over my pasta pan so it cooked at the same time.
  • In a large frying pan heat the remaining tsp of oil and lightly fry the onion until translucent, then add the garlic and heat for 5 more minutes or until the garlic no longer smells raw.
  • When the squash is soft place it in a blender with the onion and garlic, almond milk, mace, red pepper flakes and blend until smooth. Season with salt and pepper.
  • In a large pan return sauce to heat and warm through. Stir in the pasta and the cavolo nero and serve warm

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Nutrition Facts

4 servings per container

Serving Size325 g

  • Amount Per ServingCalories303
  • % Daily Value *
  • Total Fat 5g 8%
    • Sodium 88mg 4%
    • Potassium 1033mg 30%
    • Total Carbohydrate 59.3g 20%
      • Dietary Fiber 9.6g 39%
      • Sugars 7.3g
    • Protein 12.7g 26%

    • Vitamin A 371%
    • Vitamin C 141%
    • Calcium 27%
    • Iron 16%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    About the author 

    Mercedes Aspland

    Mercedes is a Yoga Sports Coach with experiences working with athletes from many disciplines and experience levels. She is keen to spread the word of how valuable yoga is to sport. With additional qualifications in nutrition she also shares a number of recipes and nutritional advice to keep you fuelled while training.

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