Scissor Cut Butternut Aglio e Olio

If you're making the squash puree yourself, preheat to the 200 degrees. Slice the butternut lengthwise down the middle, scoop out the seeds then drizzle with plenty of olive oil, season with salt and pepper then place slice side down on a baking tray and bake until completely soft, around 40 minutes.

Remove the soft flesh from the butternut (you need 150g) and blend it until completely smooth. Add to the flour with some salt then bring it together until a shaggy dough forms, adding a little more puree only if needed.

Knead to form a smooth ball (for just a few minutes) then boil a large pan of water.

Salt the water generously then carefully snip the dough directly into the water and boil for a few minutes until they float. Reserve a generous amount of pasta water, around 200ml, for later. Remove the pasta and place in a bowl, stirring occasionally so they don't stick together.

Heat a frying pan over a low medium heat and add the olive oil and sliced garlic. Fry gently for a minute or two, then add the chilli flakes and chopped sage, and fry for a minute more, stirring frequently (being careful not to overcook the garlic, if it browns turn the heat down).

Add the slithers of cooked pasta to the garlic, slightly turn up the heat and add a generous squeeze of lemon. Gradually add in some pasta water, around 50ml at a time and stir until a glossy sauce forms, adding more pasta water and lemon if needed. You should end up with a beautifully emulsified sauce. Season to taste.

Serve immediately with some vegan parmesan or sprinklings of nutritional yeast and enjoy!