Name: Roast Squash, Leek, Broccoli, Mushroom & Basil Pasta
Prep time: 20 min
Cook time: 45 min
Yield: 5
Ingredients: 600g butternut squash, peeled, deseeded, and cut into 2-3cm chunks; 250g broccoli, cut into bite-sized pieces; 200g button mushrooms, halved or quartered depending on size; 2 tbsp olive oil, plus extra for drizzling; Sea salt and freshly ground black pepper; 1 full bulb garlic, unpeeled; 1 large leek (white and pale green parts only), thinly sliced; 2 tbsp plant-based yoghurt; 400g wholewheat fusilli pasta; 40g pumpkin seeds; 1 large handful of fresh basil leaves, roughly torn

VMG Recipes