Squash Cream Spaghetti & Truffle Breakings

Squash Cream Spaghetti & Truffle Breakings


  • 100g Squash puree
  • 100g coconut milk
  • Salt
  • 10g nutritional yeast
  • 30g truffle breakings
  • Black pepper
  • ½ p/portion powdered ginger
  • 200g chickpea spaghetti
  • Fresh coriander
  1. Cook the spaghetti until it’s al dente and put it aside.
  2. Mash the squash puree with the coconut milk, yeast, salt, ginger and pepper to taste.
  3. Transfer everything to a pan and cook for a few minutes on a medium heat.
  4. Add the spaghetti, turn off the hob and mix for a few minutes.
  5. Plate up the dish and add the truffle breakings.
  6. To complete, sprinkle recently ground black pepper and fresh coriander.


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