Creamy Pumpkin & spinach pasta


  • 1/4 cup rolled oats
  • 400g butternut squash, cubed*
  • Olive oil
  • 200g pasta
  • 1 tbsp plain flour
  • 3/4 cup plant-based milk
  • 1 tbsp miso
  • 50g baby spinach 
  • 1/2 cup cashew parmesan
  • Salt 
  • Pepper 

* Substitute for any roast vegetables


  1. Preheat the oven to 200°C.
  2. Drizzle the butternut squash with olive oil and roast for 20 mins or until tender.
  3. Cook the pasta in a pot of boiling water, according to the packet directions.
  4. 4. Heat 1 tbsp olive oil in a non-stick frying pan. Add flour and cook, stirring, for 1 min. Gradually add the milk and miso, and whisk for 5 mins or until the sauce boils and thickens.
  5. Add the drained pasta, pumpkin, spinach and 1/4 cup of the cashew parmesan, and stir to combine. 
  6. Season to taste with salt and pepper, and top with remaining parmesan.
Photo Credit: @LilaMarieMoments