Step 1

Preheat oven to 200C.

Step 2

Peel the butternut squash, remove seeds and cut into 1 inch cubes. Cut the shallots in half lengthways, remove skin and place in a baking tray with the butternut squash and sage. Generously drizzle with oil, salt and pepper and mix. Place in the oven for 25-3o minutes.

Step 3

Prepare the sausage crumbles. If you’re using frozen sausages, place in the microwave for 1 min on high to soften.

Step 4

In a frying pan on medium heat add a tbsp of oil and crumble in the sausages using your hands. Season with salt and pepper and let cook for about 10 minutes until crispy.

Step 5

Once the butternut squash is starting to brown and caramalise and is soft through, remove from the oven. Place in a blender with the stock and blitz until soft.

Step 6

Transfer to a saucepan on low-medium heat with 1 cup of the almond milk. Place the other ½ cup milk in the blender with the cashews and blitz until creamy (if you don’t have a high speed blender you can soak the cashews in hot water for 30 mins, then drain before blending).

Step 7

Add the cashew cream to the saucepan along with the nutritional yeast and stir, Leave to warm through whilst you cook the pasta.

Step 8

Cook the linguine in salted boiling water for 9 minutes. Reserve ¼ cup of pasta water and drain the pasta.

Step 9

Add the pasta water to the sauce, mix and then add the linguine and stir until coated.

Step 10

Serve and top with the sausage crumbles and some vegan parmesan!