I’ve recently written about how I started to cook more vegan meals after discovering Biggest and I had multiple food intolerances. This recipe was a recent, happy experiment which everyone loved (even “no meat no meal” Danny).
Butternut squash has amazing health benefits for the heart, nervous system and bones and is a great choice for women and mums-to-be because its folate content helps protect against some birth defects .
What’s more, this is cheeeeeeeeaaaap (hope you screamed that out loud with me)! Raising a family is not kind to the wallet. Raising a family healthfully, even less so.
So I’ll be doing a few of these Family Meals Under £5 posts, I think (check under the Family Meals for £5 category). What’s not to love?
The prices I’ve listed are approximate and based on Tesco’s pricing at the time of writing. You can get MUCH better deals on your fresh produce if you visit your local greengrocer and I strongly encourage you to do so because:
- it gives a boost to your local economy instead of big corporations
- it is cheaper
- the produce is better quality and tends to be more local
- when you visit frequently and build up a rapport with the owners, I guarantee you will be gifted free and discounted produce
- your children have better opportunities to see, handle and choose real food than in a supermarket (I stole an idea from a friend of telling Biggest she can choose any fruit or vegetable she wants in the shop each time we go. She has her own mini cloth shopping bag which my mother-in-law made her which she puts her own shopping into at the till. It’s so cute)
Without further ado, here is the recipe:
Creamy Butternut Pasta
1 whole Butternut squash, £0.90
1 can of coconut milk, £0.95
2 kale leaves, torn, £0.10
300g fusilli pasta/gluten free pasta, £0.35
- Preheat oven to 180C/350F/Gas 4. Place squash whole and unpeeled in a roasting tin and cook on the middle shelf for approx 40 mins until golden brown and a knife goes through easily.
- Cook the pasta for around 4 mins in boiling water then drain
- Cut the squash in half, scoop out and reserve the seeds. Scoop the flesh out of one half and add to the pasta.
- Add the coconut milk and torn kale, return to a low heat and cover, simmering gently for around 10 mins until the sauce is thickened.
- Rinse the pulp off the squash seeds and sprinkle over adult-only portions. Season to taste.
- Serve immediately or cool and keep in the fridge for up to 5 days.
Do let me know if you give this one a try!
What is your favourite butternut squash recipe?
This was a #meatfree #recipeoftheweek added to a collection of vegetarian and vegan recipes on a weekly link-up, hosted by The Flexitarian. To take part, learn more or see this week’s collection go here.