If you’re wanting something light for Summer or trying to trick yourself that’s it nice and warm outside, this may just help the situation!  The bright and lively yellow squash is great for brightening up any dish and by steaming and setting it aside, you get a healthy and fresh feel to the dish, which is great for those calorie watchers (like me currently)!

Vegans, don’t be afraid, the creaminess to this dish is created by a little corn flour and nutritional yeast.

Serves:

• 2 serves

Ingredients:

• 2 cups dry corn pasta
• 1 tsp garlic mince
• pinch salt
• 2 squash, thinly sliced
• 1/2 lemon’s juice
• 1 tsp dijon mustard
• 2 tbs nutritional yeast
• 1 tsp white pepper
• 1 red chilli, thinly sliced
• 2 tsp corn flour
• 5 tbs water

Instructions:

1. In a pot of boiling salted water, cook your pasta.
2. Once al dente, spoon out of the water and pouring cold water over the top.
3. Pour the squash into the boiling water and spoon out after 2 minutes and pour cold water over the top.
4. Drain most of the water out and pour the lemon juice, mustard and nutritional yeast in with the garlic and seasoning.
5. Mix in the pasta and squash.
6. In a cup, pour the corn flour and water together to reduce the lumps.
7. Pour the corn flour mixture into the pasta to thicken, stirring thoroughly.
8. Mix in half of the chilli before serving, sprinkling the remaining on top.