Prep time: 10 mins

Cook time: 40 mins

Serves: 5

Cals 417/ C 41g/ P 30g/ F 11g

Ingredients

• 1 tsp stock powder
• 1 brown onion, diced
• 180g button mushrooms
• 2 garlic cloves, diced
• 85g cashew nuts, soaking in stock
• ½ tbsp olive oil
• 900g butternut squash, cubed
• 400g tinned cannellini beans, drained and rinsed
• 1 tsp sweet paprika
• ½ tsp salt
• Pepper to taste
• 60g Eco Organics chickpea fettuccine – per serve 

Method

1. 1. Make the stock with the powder and enough boiling water to cover the cashews.
   2. Preheat the oven to 225 and line a tray with baking paper.
   3. Roast the pumpkin cubes for 15-20 minutes or until soft and browning. Set aside to cool.
   4. In a pan, fry the onion for 5 minutes in the olive oil and salt. Add the garlic and cook for another 3 minutes.
   5. Combine the cooled pumpkin, cashews with the stock, garlic and onion, paprika and pepper. Blend until smooth.
   6. In the same pan as the onion, gently fry the mushrooms until softened, stir through the cannellini beans until warmed.
   7. Prepare pasta per instructions.
   8. Serve the pasta with ⅕ of the sauce and mushroom mix.