120ml(½cup)unsweetened almond milk (or sub unsweetened cashew milk, or unsweetened oat milk if nut-free)
2tablespoonsnutritional yeast
400g(14oz)tin of white beans, drained and rinsed (haricot beans, cannellini beans or butter beans)
¼teaspoonsmoked paprika
Salt + pepper to taste
Instructions
Cook the pasta according to instructions on packet - add the kale 5 minutes before the end
Place the butternut squash in a separate pan and roughly cover with water
Bring to the boil and cook on a low heat for 15 minutes, or until soft enough to pierce with a fork
Heat up the oil in a frying pan
Once hot, add the onion and garlic and cook for around 10 minutes until soft
Place the cooked butternut squash, fried onion and garlic, almond milk, nutritional yeast, white beans, smoked paprika and salt + pepper in a food processor or blender
Whizz the sauce until completely smooth - add more milk or water to thin out if necessary
Transfer the sauce into one of the pans you used, along with the cooked pasta and kale
Cook until heated though - taste and adjust seasonings if necessary