1. Boil your spaghetti, drain off excess water and set it aside in a covered bowl.
2. Next, chop your 380g butternut squash into bite-size pieces, place in a bowl, and add cashew nuts.
3. Cover the bowl with a cling film and microwave for 5 minutes on high
4. In another pan, add 3 to 4 tablespoons of olive oil, and fry a bunch of fresh sage leaves for about 20 to 30 seconds, flip the leaves with a tong, and repeat the process on the other side of the leaves, remove the sage and place on a paper towel to drain off the oil.
5. In that same pan, add 1 chopped onion, and a pinch of salt and saute until the onions become translucent.
6. Add two cloves of garlic (minced).
7. Add your preheated butternut squash and cashew nuts, also add some water, and vegetable stock cubes, stir everything until it is well incorporated, then turn off the heat.
8. Transfer to a good processor or a blender, add 4 tablespoons of nutritional yeast and blend into a fine paste
9. Transfer the paste back into the pan, throw in your pre-cooked spaghetti, a pinch of salt and pepper, and continue to stir over low heat until the spaghetti is well coated.
10. Transfer to serving dishes, garnish with your crispy sage and sprinkle a pinch of black pepper over it.

This delicious Spaghetti recipe is delicious with crispy sage as garnishment, it only takes 20 minutes to create this bowl of goodness, so you don’t have any excuse not to try it out. If you would like to get other recipe ideas, check out this video recipe.