EASY WAYS TO GET YOUR 5-A-DAY
FOOD STYLING: SARAH COOK. PROP STYLING: TONY HUTCHINSON PORTRAIT
Only 85p PER SERVING
To store
Any leftover sauce can be kept chilled for up to 3 days, or frozen. Reheat gently, adding a splash of liquid if it has thickened.
Meet Roxy & Ben
Roxy and Ben, the couple behind So Vegan (wearesovegan.com) have amassed a huge following with their fuss-free vegan recipes. Their app SO VEGAN has more than 400 easy recipes to keep you inspired, with new plant-based meal ideas added every week. ‘We can’t get enough of this! The crispy paprika-spiced skins add a lovely kick alongside the autumnal flavours of sage and squash. We just love the way the creamy sauce nestles inside the pasta.’
Low-waste butternut squash and sage rigatoni
SERVES 4 VVn DF HANDS-ON TIME 25 mins TOTAL TIME 50 mins
◆ 60g cashews
◆ 1 medium butternut squash (about 900g), scrubbed
◆ 4 tbsp olive oil, plus extra to serve
◆ 1 tsp paprika
◆ 6 garlic cloves, unpeeled
◆ 16 fresh sage leaves
◆ 400g rigatoni (or other tubular pasta)
◆ 400ml vegetable stock (made using 1 stock pot or cube)
◆ ¾ tsp freshly grated nutmeg
1 Preheat the oven to 220°C, fan 200°C, gas 7. Place the cashews in a small heatproof bowl and cover with hot water straight from the kettle, then leave to one side to soften.
2 Trim the ends from the butternut squash, then use a swivel-head veg peeler to shave the skin off, into a bowl. Halve the squash and scoop out the seeds, but retain them. Chop the flesh into 2.5cm pieces and put on a baking tray. Toss with 2 tablespoons olive oil and season well with salt and pepper. Roast for 25-30 minutes until tender.
3 Rinse the squash seeds until clean, then add them to another baking tra
