Page 24 - Natural Health (February 2020)

BUTTERNUT, CASHEW • 60g cashews place in a roasting tray along with
the onion wedges and a little salt and
& SAGE PASTA SAUCE • 400ml hot water pepper. Drizzle with olive oil. Roast
•
1 medium butternut squash,
peeled, deseeded and cut into bite- for 25-30 minutes, or until soft.
SERVES 4
size pieces 4 When cooked, allow to cool slightly,
“Cashews, once soaked, blend • 1 onion, peeled and cut then take a third of the roasted
really well into sauces to add into wedges vegetable mixture and blend in a high-
creaminess (as well as healthy • Sea salt and freshly ground pepper speed blender with the sage leaves
fats, protein and various essential • 2 tbsp olive oil and the cashew/water mixture. Add
minerals) and are a useful ingredient • 5 fresh sage leaves or 1 tsp dried more water if it is looking too thick
if you’re wishing to be more sage (plus extra to garnish) to blend. Transfer to a pan and warm
plant-based or avoid dairy. Here • 400g pasta of choice through gently.
I’ve blended them with roasted • A grating of Pecorino Romano or 5 Meanwhile, cook your pasta
butternut squash and caramelised Parmesan (optional)
according to the packet instructions.
onions. This remains one of Willow’s
Stir the sauce into your cooked
(my daughter) favourite sauces and 1 Preheat the oven to 200C/400F/
pasta of choice and add the rest of
I use it in many recipes. It’s good Gas 6. Pour the hot water over the
the vegetables and a sprinkling of
to have up your sleeve and a few cashews and leave to soak for
fresh sage leaves. Top with grated
portions stored in the freezer for 20 minutes.
Parmesan or Pecorino or vegan
busy days.” 3 Prepare your butternut squash and alternative (optional).

24 NATURAL HEALTH