Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3682 / 880
Fats (g)
14.9
of which saturated (g)
2.9
Carbohydrates (g)
168
of which sugars (g)
25.9
Fibers (g)
18.1
Proteins (g)
27.7
Salt (g)
0.8
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil squash
Peel and chop the onion and garlic. Heat a pot over a medium heat with the onion, garlic and half of the butter. Cook for 5 min. Meanwhile, peel and chop the butternutsquash into bite-sized pieces. Add the measuredwater, stockcube, butternutsquash and cashewnuts to the onion. Boil, covered, for 12 min until soft. Once soft, remove the pot from the heat and set aside to cool.
2 Boil pasta
Meanwhile, bring a large second pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.
3 Sage crumb
Meanwhile, heat a pan over a medium heat with the remaining butter. Once melted, add the garlicpowder, pankobreadcrumbs and a generous pinch of salt and pepper. Fry for 3-5 min until golden brown. Remove from the heat and set aside.
4 Make salad
In a large salad bowl, whisk the oliveoil, Balsamicvinegar, Dijonmustard and maplesyrup with the salt and pepper. Add the rocket and toss.
5 Blitz
Pour the cooled squash, cashewnuts and stock into a blender. Add the nutritionalyeast, a pinch of cayenne(spicy!) and blend until smooth.
6 Serve
Return the drained pasta to its pot with the butternut sauce. Stir to coat. Divide amongst bowls and top with the garlic crumb. Serve the rocket salad alongside.