Squash and lemon noodle dish

Name: Squash and lemon noodle dish
Prep time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 60 g pine nuts; 750 g squash; 2 organic lemons; 1 tbsp olive oil; 400 g pasta; 2 tin white beans; 1 ½ tsp salt; a little pepper; salt and pepper to taste

Vegan main dish lunch

Total: 55 min. | Active: 30 min.

vegan, lactose-free

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We love this creamy, autumnal noodle dish with its delicious lemon flavour. The squash cubes and spicy pine nuts add subtle roast aromas. The beans provide an extra portion of protein and complement the pieces of squash perfectly.

Recipe by:
Joel & Muriel

Ingredients

for 4 person

Squash
750 g	squash (red kuri, with skin), cut into approx. 1.5 cm cubes
1 tbsp	olive oil
½ tsp	salt
a little	pepper

Pasta
400 g	pasta
	salted water, boiling

Sauce
2 tin	white beans (approx. 400 g each), rinsed and drained
4 dl	water
1 tsp	salt
2	organic lemons, use grated zest only
	salt and pepper to taste
60 g	pine nuts, roasted

How it's done

Squash

Place the squash and oil in a bowl, mix, season, spread on a baking tray lined with baking paper.

To roast

Approx. 25 mins. in the centre of an oven preheated to 220 °C. Remove.

Pasta

Cook the pasta in boiling salted water until al dente, drain.

Sauce

Place 160 g of roasted squash in a blender along with 300 g of beans, water and salt, puree until smooth, add to the pasta along with the remainder of the squash and beans, mix, heat through. Mix in the lemon zest, season, plate up. Sprinkle the pine nuts on top.

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