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!
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.
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.
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.
4. Add in the drained cannellini beans and let them warm up in the veggie mix, give it 2-3 minutes.
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.
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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