Your new family favourite dish leaving them all happy and content,
whilst you know they got some great nutrients in. The butternut pumpkin
gives the sauce just the right colour texture and flavour. Though creamy
it isn’t loaded with dairy and gluten. Be really generous with the basil,
once it is in, it doesn’t seem much and you want them to get as much
green as possible.

3-4 ppl:
1 big butternut pumpkin
2 tbsp vegan butter or olive oil
2 tbsp buckwheat flour
300 ml oat/rice/almond/soy milk
150 grated vegan cheese
Salt
300 g brown rice pasta, e.g. penne
2 big handfuls of fresh basil

Instructions:

1: Heat the oven to 180C. Wash and cut the butternut lengthwise into two
and bake it in the oven for 30 minutes or until soft. I leave the seeds in.
Start a big pot of salted water for your pasta.

2: Melt the butter/oil in a pot over medium heat and add the flour and the
plant milk gradually while whisking it. Cook for 10-15 minutes. Meanwhile
cook the pasta according the the instructions on the label.

3. Remove the butternut from the skin and blend it with/without the seeds
till it is creamy. Then mix it into the sauce

4. Taste to season, and chop your basil in strips to add in at the end. Turn
the pasta into the sauce and serve in pasta bowls with raw veggies or a
salad on the side.