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Butternut Squash Pasta

A vibrant and flavoursome option, the health packed butternut squash shell pasta by Love and Lemons is perfect for creating a complex flavour palette using a simple process.

The rich spinach cashew cream with tofu provides the smooth buttery texture whilst the sweet butternut squash and lemon juice adds a punchy zesty charm, opening up all of the lively flavours. This seasonal dish is a spirited choice for spring, compact with delicious fresh flavour. This particular method serves 4 making it perfectly portioned to impress a small gathering of friends or family.


1½ cups of butternut squash cubed

Extra-virgin olive oil

16 pasta shells

Cashew cream

1½ cups of raw cashews (soaked on water for around 4 hours)

1 cup of water

1 clove of garlic

3½ tablespoons of lemon juice

Salt and ground pepper



4 cups of baby spinach

1 cup of scrunched tofu

1 teaspoon of oregano

½ teaspoon of lemon zest

Pinch of red pepper flakes

1 cup of cashew cream (from ingredients)

Sea and ground pepper


Preheat your oven to 350°F and line the baking sheet with parchment paper. Mix a fine drizzle of olive oil with pinches of sea salt and pepper to the butternut squash. Roast the mixture until it turns a light golden brown which should take around 20 to 25 minutes.

For the cashew cream

Blend drained raw cashews, with fresh water, garlic, lemon juice, and a fair helping of salt and pepper. Adjust amount of added seasonings to your desired taste.

For the filling

Using a medium skillet, heat the olive oil (over medium heat). Add the spinach in a bit at a time, and add the salt and sauté until the mixture is to your desired consistency and spinach is wilted. Remove from heat let it somewhat cool. Chop once you have squeezed out excess liquid. In a bowl, combine the spinach and the tofu; add oregano, lemon zest, red pepper flakes, and the cup of cashew cream. Flavour using salt and pepper.

Heat large pot of salted water over high heat until boiling. Then add the large pasta shells, cook for a few minutes following the package directions until they are firm. Drain the pasta.

Assemble the shells and spread ¼ cup of the cashew cream on the bottom of an 11×7” baking dish. Fill the shells individually with you desired measurements of the filling, along with some cubes of butternut squash before drizzling with a little olive oil, place the baking tray into the oven for 15 minutes, or until browned on top and heated through. Remove from the oven and serve with the last of the cashew cream.