An excellent and tasty vegan and gluten free meal packed with tasty and complementary flavours; this is a true treat.
As a vegan coeliac I often do a weekend batch cook to keep me in lunches and ready to go meals. Today I’m cooking up some healthy meals ready for the week.
I’m starting by roasting a large butternut squash. Skin and chop, add to a roasting pan with sage and a little olive oil. Roast for approximately 45 – 60 minutes.
Whilst the butternut squash is roasting it’s time to cook the pasta. As a coeliac is use gluten free pasta. I like the fusili pasta made from maize flour but it is key to have the water boiling before you add the pasta – as well as throughout. Follow instructions as cooking varies dependant on the flour used to form the pasta.
Once the squash is roasted mix with spinach whilst warm until wilted.
Serve the spinach, squash and pasta with vegan feta and cracked black pepper.