Creamy butternut pasta

I originally tried to make this from another recipe last year and when I tasted the final product I was really disappointed, to say the least. Let's just say, I was expecting a lot more flavour! When I tasted it, it was bland and very, very sweet. So I started to make some changes and the end result was SO much better! A few weeks went by and I wanted to post the recipe... But then I couldn't remember the changes I had made! I then had to do it all over again to try figure out what I did. At least this time I wrote down the recipe and the changes made to it.

This is such a warm and comforting meal, perfect for a cold day. The chilli flakes gives it a nice kick too.  This sauce improves with age because when I had leftovers the following day, the flavours had developed so nicely! So I would definitely recommend adding this recipe to your meal prep Sunday list because it makes around 3-4 serving, so it is ideal to have during the week.

Please adjust the measurements to your taste, if you don't like it. I fried thin slivers of butternut for toppings and paired it with some spring onions. I hope you enjoy this recipe!

Ingredients:

- 1 1/2 cups cubed butternut

- 1 medium chopped onion

- 2 cloves garlic

- 1 cup milk 

- 1 tsp curry powder

- 4 Tbsp nutritional yeast

- 1 tsp turmeric 

- 1/2 - 1 tsp chilli flakes

- 1 tsp sage

- Salt and pepper to taste

- 1 Tbsp soy sauce

- 2-3 Tbsp balsamic vinegar

- Pasta (as much as you desire)

Method:

1. Boil the butternut in some water until it is soft. Place butternut in a blender, but keep the water. 

2. Place the pasta into the water that was used for the butternut and let it cook while you are making the sauce.

3. Fry the onion and garlic in some oil or water, for an oil-free option, until translucent. Then place this into the blender as well.

4. Place all the other ingredients for the sauce into the blender. 

5. Blend everything until it is smooth, add more milk if you want a thinner consistency.