Spinach Tacos

Vegan Food


1/2 of a butternut squash (around 400gr) deseeded, peeled and chopped into cubes
2 shallots – cut into quarters
150gr of curly kale – destemmed and roughly chopped
1 fat garlic clove – crushed
Few sprigs of rosemary
1 tsp of dijon mustard
1 tbsp of nutritional yeast
A small handful of walnuts – roughly chopped
2 tbsp of oil for roasting + 1 for cooking the kale
Plenty of salt and pepper to taste
Optional: chilli flakes
Note: for this recipe I have used paccheri pasta but if you can’t find them penne, fusilli or maccheroni will work as well.