This creamy dish is a sure-fire crowd-pleaser, whether you’re following a plant-based diet or not 

1 Syn per serving

1 hour 20 minutesThis recipe will take you 1 hour 20 minutes

Serves 4


  • 1 butternut squash, halved, deseeded and cut into 2cm chunks
  • Low-calorie cooking spray
  • 4 spring onions, roughly sliced
  • 4 garlic cloves, crushed
  • 1½ tsp smoked paprika
  • 300g dried fusilli bucati pasta (or use macaroni)
  • 200g spring greens, shredded
  • 500ml hot vegetable stock, suitable for vegans
  • 2 tsp mustard powder
  • 2 tsp cider vinegar
  • 25g nutritional yeast flakes
  • 2 little gem lettuces, quartered
  • Lemon wedges, to serve


  1. Heat your oven to 200°C/fan 180°C/gas 6.
  2. Tip the squash into a large non-stick baking dish and spray with low-calorie cooking spray. Season lightly and roast for 20 minutes. Stir through the spring onions, garlic and paprika. Cover with foil and roast for 15-20 minutes more, until the squash is completely tender.
  3. While the squash is roasting, cook the pasta in a large pan of boiling water for 3 minutes less than the pack instructions, adding the spring greens for the last 2 minutes. Drain well and set aside.