Hearty and flavoursome, this perfect pasta dish is coated in a creamy satay sauce and is plant-packed with butternut squash, cavolo nero, sweetcorn and cannellini beans, making it just as satisfying as it is simple to whip up!
Step 1: Get some salted water boiling and cook up the pasta following the instructions on the packet. Just before you drain it, scoop out about 1/2 cup of the pasta cooking water – we’ll need that later.
Step 2: Grab another pan, place it on medium heat, and add in some olive oil. Sizzle up the butternut squash cubes until tender, about 8 minutes should do. Add in the kale and sweetcorn, give it a stir every now and then. Let the kale get all wilted and lovely, takes about 3-4 minutes.
Step 3: While all that’s going on, mix up some peanut butter, soy sauce, maple syrup, minced garlic, grated ginger, salt, and pepper in a small bowl. Add in a little of the pasta water to adjust the consistency. That’s your satay sauce. Pour it over the veggie pan, stir it up so everything gets coated evenly.
Step 4: Add in the drained cannellini beans and let them warm up in the veggie mix, give it 2-3 minutes.
Step 5: Transfer the cooked pasta into the pan with the satay veggie mix. If it looks a bit dry, splash in some of that reserved pasta water. Give it a gentle stir until everything is well mixed and heated through.
Step 6: Season to your liking, then dish up your creamy satay pasta. Want some extra crunch? Sprinkle on some chopped nuts or seeds. Time to enjoy this hearty and flavoursome meal – it’s a proper winner!
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