Pasta, Vegan, Vegetarian
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Creamy Vegan Kobucha Squash and Sausage Red Pesto Penne

This week, I found a kobucha squash (first of the season) nestled in my veg box next to a big bag of spinach and this recipe was born. I used veggie sausages simply because they’re my current favourite source of protein, wholemeal as opposed to standard pasta because the nuttiness lends itself so beautifully to the autumn vibes and red pesto to round off the sweetness of the squash.

I’m breaking a few rules of mine in terms of pan usage here. If I can get away with it, I’m very much a one pan girl. Here, we use at least three. There’s pasta to be cooked, an onion to be caramelised and squash and sausages to be baked. Sometimes, it just can’t be avoided.

This was my first time using Oatly creme fraiche (always one to adopt plant based alternatives as and when I can, as you know) and I was impressed, it’s definitely an appropriate replacement for dairy creme fraiche in pasta dishes for me. I found my pot in ASDA but a quick Google search tells me it’s available in Sainsbury’s, Morrisons, Ocado and Tesco, too.

Serves 4 

1 kobucha squash
1 bag spinach
1 onion
300g wholemeal penne
8 vegetarian sausages
1 pot vegan creme fraiche (I used Oatly)
1/2 jar vegan red pesto

  1. Pre-heat oven to 180 fan/Gas 6. Prepare your squash by cutting it into quarters, scooping out the flesh and seeds, peeling off the tough skin and finally cutting in to chunks. Lay out in a roasting tray, drizzle with oil and sprinkle with salt.
  2. Put the prepared squash chunks in the oven and set a timer for 20 minutes.
  3. Finely slice your onion and begin caramelising it gently on a low-medium heat in your biggest pan.
  4. Once your squash timer goes off, take the tray out of the oven, move the partially roasted squash so that it’s only covering half the tray and wedge the sausages in to the remaining space then return to the oven to cook according to pack instructions (I use Quorn frozen so 180 for 18 minutes).
  5. While the squash and sausage finish cooking, boil your pasta in salted boiling water according to pack instructions then drain, reserving 1 cup of pasta water.
  6. Once pasta is cooked, add to the caramelised onion along with the pasta water. Add the spinach, a handful at a time, tearing it as you go (so you don’t have to bother actually chopping) and stir until wilted.
  7. Add the creme fraiche and pesto and, finally, the sausage and squash. Stir to combine.

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