This heart-warming, clean eating, vegan dish drenched in a silky smooth, unbelievably tasty roasted-garlic butternut sauce will give you ALLL the feels.
- 2 cups butternut , peeled and diced
- 1/2 head cauliflower , sliced into florets
- 400 g canned chickpeas , drained and rinsed
- 3 cloves garlic , whole
- 3 tbsp avocado oil , or coconut oil
- 1 tsp turmeric
- 1/2 tsp ginger
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper
- 3/4 cup coconut milk
- Himalayan pink salt , to taste
- Ground black pepper , to taste
- Your favourite pasta (I used Happy Earth People fusilli chickpea pasta)
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Preheat oven to 220°C.
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Steam butternut for 15 minutes until very tender, set aside to cool.
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While butternut steams, place cauliflower, chickpeas and garlic cloves on a large baking sheet, drizzle with avocado oil, season with turmeric, ginger, cumin, cayenne pepper and Himalayan pink salt and ground black pepper (to taste), toss until well coated. Roast for 18 - 20 minutes until golden and tender.
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Blend butternut with coconut milk, roast garlic cloves and salt until silky smooth, pour back into saucepan and gently re-heat.
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Prepare pasta as per instructions while cauliflower roasts.
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Arrange pasta in bowls, pour over butternut sauce and toss a little, top with cauliflower and chickpeas, arrange avocado slices and rocket (arugula) as desired. Voila, amazingly yummy goodness, enjoy!!
Notes: You can substitute pumpkin for the butternut squash if you prefer.
