• 100 g tagliatelle pasta
• 1 small courgette julienne peeled into thin strips or spiralised if you don't have a julienne peeler or grated if you don't have either!
• 1 handful cherry tomatoes halved
• 1 handful fresh spinach washed
• 0.5 small red onion sliced
• 1 dash olive oil to serve
• 0.5 lemon to serve

Butternut Squash Cream Sauce

• 200 g pre-roasted butternut squash if you do not have pre-roasted, peel, dice and steam the butternut until soft enough to blend
• 200 mls plantbased milk I used soya
• 1 tsp dried coriander
• 1 tsp ground cumin
• 1 tsp dried onion powder
• 0.5 tsp dried garlic
• 1 pinch sea salt and ground black pepper

Cashew Cream Cheese

• 1 cup cashews soaked in boiled water for 20 minutes or overnight in cold water
• 0.5 cup nutritional yeast flakes this will give the cheesy flavour
• 1 squeeze fresh lemon juice
• 0.5 tsp ground turmeric
• 0.5 tsp ground cumin
• 1 pinch sweet smoked paprika
• 1 pinch sea salt & Ground black pepper

Sprouted Buckwheat

• 0.5 cup buckwheat groats left to soak in water for 20 minutes then rinsed a few times per day for 3 days until they begin to sprout. If you do not have time to sprout them, simply soak for 20 mins in cold water