Butternut Squash and Sage Pasta

1: Get a large pot of water on the boil and throw in the stock cube.

2: Dice the squash and throw it into the pot. Let it boil for 10 minutes or until tender.

3: In a frying pan, add 2 tbsp of olive oil and gently fry the sage leaves until crisp. Set aside onto a paper towel.

4: Meanwhile, dice the onion and mince the garlic. Sauté the onion in a frying pan for 5 minutes and then add the garlic and sauté for another minute.

5: Scoop out the squash with a slotted spoon and add to a blender with the onions and garlic, nutritional yeast, and just enough water to cover it. Blend until very smooth.

6: Cook your pasta in the same pot the squash was boiled in.

7: Pour the squash mixture into the frying pan, add the drained chickpeas, and add the pasta when it’s cooked. Mix it all up and finish with the sage leaves.