Easy creamy spaghetti

Remember mama miracoli? // but full of fibre // ideal to freeze as a timesaver on busy days.

Ingredients

700g butternut squash & sweet potato
2 shallots
6 cloves of garlic
250g mushrooms
450ml (plant-based) milk
pepper & salt, nutmeg
60g parmesan + extra to sprinkle on top
wholegrain or lentil pasta

Method

Cut the butternut squash and sweet potato into pieces (leave the skin on for those extra fibres). Place them in an oven dish, season with pepper & salt, drizzle with avocado oil and roast for 50 minutes in a preheated oven at 150°C.
Meanwhile, finely chop the garlic and shallots and sauté in a large pot.
Fry the mushrooms and cook your wholegrain pasta. Remove the butternut squash and sweet potato from the oven once soft and add to the shallot and garlic.
Season with nutmeg, add the milk and blend everything together.
Add parmesan to taste and stir well.
Mix the pasta with the sauce until you have a lovely creamy dish.
Serve in a nice bowl and scatter the mushrooms and extra parmesan on top.