Fusilli with Creamy Roast Squash Sauce

Cooking time
Serves4 people
Vegetarians Vegans
Fusilli with Creamy Roast Squash Sauce

Make a silky pasta sauce with a creamy mix of roast butternut squash, cashews, soya cream and sweet garlic. Whizz together till smooth and velvety. Then stir through fusilli. Garnish with crispy fried sage and toasted pine nuts. Rich and indulgent.

1 rating


  • 1 butternut squash, weighing about 800g
  • 3 garlic cloves
  • 25g pine nuts
  • A handful of sage leaves
  • 360g fusilli pasta
  • 30g cashews
  • 200ml soya cream
  • 2 tbsp nutritional yeast

Prep: 15 mins | Cook: 40-45 mins

Buy the ingredients to start making your own
Add Ingredients To Basket


1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking paper.
2. Halve the butternut squash lengthways and scoop out the seeds. Rub ½ tbsp oil over each cut side of the squash and dust with salt and pepper. Peel the garlic cloves. Place the squash halves on the lined baking tray, cut-side-down. Tuck the garlic cloves under the squash, ideally in the cavity where the seeds were. This will stop the garlic from burning. Slide the tray into the oven and roast for 35-40 mins, till the squash is tender when pierced with a knife and the skin is blistered.
3. Place a small frying pan on a medium heat. Pick the sage leaves off their stems. Pour in 1 tbsp oil. Add the pine nuts and sage leaves with a pinch of salt. Fry for 2-3 mins till, stirring regularly, till the nuts are golden and the sage leaves are crisp. Scoop into a bowl.
4. When the squash has 10 mins left to cook, fill a large pan with water and bring to a boil. When the water is boiling, add a good pinch of salt and the fusilli pasta. Cook for 8-10 mins or till the pasta is al dente (soft with a slight bite). Drain and set to one side while you finish the sauce.
5. Remove the squash from the oven and leave to cool for 5 mins or till just cool enough to handle. Tip the cashews, soya cream and nutritional yeast into a blender. Add the roasted garlic cloves. Scoop in the flesh from 1 squash half. Add a pinch of salt and pepper. Whizz together till you have a smooth, creamy sauce. No blender? See our tip.
6. Pour the sauce into the pan you cooked the pasta in and place on a low heat. When the sauce is simmering, add the pasta back to the pan and gently fold together. Scoop the flesh from the other squash half into the pan and fold through. Taste and add more salt or pepper, if you think it needs it.
7. Divide the pasta between four warm bowls. Scatter over the sage and pine nuts, drizzling over any aromatic oil, and serve straight away.
8. Love Your Leftovers
The pasta and sauce will keep for up to 2 days in the fridge. Divide the pasta between tubs, seal and store. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot.
9. Go Gadget Free
If you dont have a food processor, blender or stick blender to make the creamy sauce, finely chop or crush the cashews in a pestle and mortar. Mash half the squash with a fork and mix with the cashews, soya cream and nutritional yeast. It will be a little more chunky, but still delicious.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop