Butternut Squash and Sweetcorn Penne Pasta

This is a quick easy meal to make, its generous on size and you always feel full up after. Originally this was a meal we loved before we were vegan and since we have adapted it to make it suitable. We now have this meal on a regular basis and enjoy it very much.

Butternut Squash and Sweetcorn Penne Pasta

Serves 2 | Prep 20-30 minutes | Cook 15 minutes


  • 150 g Penne Pasta
  • 250 g Butternut Squash, cut into 1 cm approx cubes
  • 1 medium onion, thinly sliced
  • 1 garlic clove, crushed and chopped
  • 1-2 tbsp Fresh Parsley, chopped
  • 1 slice of white bread (our weighed 40.3 g), turned into breadcrumbs
  • 2 tbsp Nutritional Yeast Flakes
  • 100 ml Soya Single Cream
  • 1 tbsp Corn Oil
  • Salt and Pepper to taste


1.) We start by preparing the butternut squash, onion, garlic, parsley and the breadcrumbs. Put aside until needed.

2.) Get a frying pan and put it on the cooker at a medium heat. Add the breadcrumbs and garlic and dry fry for several minutes until brown and crispy, stirring as you go along. Be careful it does not burn as this can happen easily. Then put aside as this is the topping for the dish.

3.) Put on the pasta and at the same time cook the butternut squash. To cook the butternut squash, put in a pan of salted water and bring to the boil and simmer until cooked.

4.) Fry the onions in a large pan with the oil until soft and translucent. Add the drained pasta and butternut squash and add the cream, nutritional yeast, parsley, sweetcorn and cook until warmed through. This usually takes several minutes, then season to taste and serve up.

5.) Sprinkle the breadcrumb mixture on top and its ready to eat.


Nutritional Information – per serving

Calories: 613 |  Total Fat: 18.3 g  Saturated: 2.3 g  Polyunsaturated: 6.7 g  Monounsaturated: 1.0 g  | Sodium: 237.1 mg  | Potassium: 532.6 mg  | Total Carbs: 95.5 g  Dietary Fibre: 8.2 g  Sugars: 14.1 g  | Protein: 17.4 g  | Vitamin A: 265.6 %  | Vitamin C: 51.5 %  | Calcium: 4.1 %  | Iron: 2.9 %


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