Creamy Butternut Squash Pasta

Step 1: Peel the squash and set the peel aside for later. Scoop out the seeds and dice the squash.
Step 2: Preheat the oven to 175°C. Rinse the squash seeds, pat dry and toss with a little olive oil, smoked paprika, salt and pepper. Spread on a baking sheet and roast for 20 mins until crispy.
Step 3:  Cook the Tagliatelle until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Step 4:  Slice the peel into thin strips. Heat some olive oil in a skillet, add the peel pieces and cook until crispy. Set aside on a paper towel.
Step 5: In the same skillet, heat more olive oil and sauté the red onion and garlic until translucent. Add the diced squash to the skillet and cook until tender.
Step 6: Add the veg broth, coconut milk, nutritional yeast and dried sage. Stir and simmer for 5 mins.
Step 7:  Transfer the contents to a blender and blend until creamy. Thin with reserved pasta water if needed.
Step 8: Return the sauce to the skillet and add the pasta. Toss together and season well.
Step 9: Garnish the Creamy Butternut Squash Pasta with parsley, roasted squash seeds and crispy squash peel. Add a sprinkle of chilli flakes if desired and enjoy!