My go-to weeknight supper. A smooth, creamy sauce made with roasted butternut squash, paprika, cayenne pepper and turmeric tossed with pasta. Easy to do and so delicious. The recipe comes from our app, details below...

Ingredients
- 4 servings of pasta (I use brown rice pasta)
- 300g silken tofu
- 6 tablespoons of natural yogurt (I use coconut yogurt)
- 1 butternut squash, peeled and cubed
- 1/2 teaspoon of cayenne pepper
- 1 tablespoon of nutritional yeast
- 2 teaspoons of turmeric
- 1 teaspoon of paprika
- Olive oil
- Salt and pepper to taste

Method
Preheat oven to 200c, fan setting.

Start by peeling and cutting the butternut squash into cubes, drizzle with olive oil, salt and pepper, place in the oven to cook for 40-45 minutes, until soft and tender.

Once the squash has almost finished cooking, make the pasta. Once cooked, remove from the heat and drain.

Place the butternut squash, tofu, yogurt, cayenne pepper, nutritional yeast, turmeric and paprika in a blender or electric mixer and whizz until smooth.

Add the sauce to the pasta and give the whole thing a good stir before serving.