Rate this recipe

Vegan Butternut Digger Spaghetti

Vegan Butternut Digger Spaghetti


Your kids will clean up this mess in no time! A yummy butternut pasta dish that will become a favourite.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 30 mins
Categories: Vegan, Vegetarian
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Crush Mag Online Crush Mag Online

Butternut Pasta Sauce and Cubes
500 g raw butternut, peeled and diced
drizzle of olive oil
½ C (125 ml) vegan vegetable stock
½  C (125 ml) unsweetened almond milk
½ tsp (2,5 ml) teaspoon paprika

Vegan ‘Parmesan’

100 g raw cashews
4 Tbsp (60 ml) nutritional yeast
¼ tsp (1,75 ml) garlic salt

To Assemble
Fry’s Chickpea and Roasted Butternut Balls
vegan cheese slices
black sesame seeds
vegan aquafaba mayo (optional, for decor)
vegan ‘Parmesan’ cheese
spiralised butternut veggie noodles or spaghetti pasta (we used veggie noodles) cooked to packet instructions

Butternut Pasta Sauce and Cubes

Preheat the oven to 200 ºC.

Toss the butternut cubes in olive oil and season with salt. Spread out onto a baking tray and place into the oven to roast until golden and cooked through.

Once the butternut is cooked, remove from the oven. Reserve a few cubes of butternut for each serving and add the rest to the jug of a blender or a Nutribullet. Add half of the stock and almond milk each and blitz. Check the consistency and add the remainder to form a smooth sauce. Check and adjust seasoning.

Reduce the oven temperature to 180 ºC.

Place the Fry’s Chickpea and Roasted Butternut Balls onto a baking tray and bake for 15-30 minutes until heated through.

Vegan ‘Parmesan’

Blitz all of the ingredients together using a Nutribullet or a jug blender to form a fine powder. Store in an airtight container.

To Assemble

Download the digger template and use to cut a digger body and wheels out of vegan cheese slices. Note: we used cookie cutters and the back of a piping nozzle to create perfect circles for the wheels.

In order for the sesame seeds to stick to the big wheel, spread a thin layer of vegan aquafaba mayo or hummus onto the cut out before sprinkling. Top the coated cheese slice with the smaller circle cut out to create the wheel.

Sprinkle a little vegan ‘Parmesan’ at the bottom of the serving plate as sand. Place the digger body above and add the wheels. Use a little mayo for the smoke puffs, or get creative and cut out of mushrooms or radish.

Create the ‘pile of rubble’ for the digger by spreading a bit of butternut sauce on the plate. Top with noodles coated with the butternut sauce. Add Fry’s Chickpea and Roasted Butternut Balls. Top with the reserved cubes of roasted butternut and serve.