750g butternut squash, peeled & chopped

300g dried macaroni pasta, or a similar shape35g plain flour

4tbsp nutritional yeast

2tsp apple cider vinegar

1tsp onion granulesfreshly chopped parsley & basil

2tbsp oil

35g vegan butter alternative

500ml Wunda Unsweetened

2tsp white miso

1tsp garlic granules

2tsp English mustard

How To

Heat oven to 200˚c (180˚c fan), gas mark 5.

Toss the butternut squash in the oil & season. Put in a single layer on a large tray & roast in the oven for 30-35 minutes until soft & caramelised.

Fill a large saucepan with water & bring to the boil, add salt & the pasta, & cook to the packet instructions. Reserve 100ml of the pasta water, drain the pasta & then set aside.

Melt the vegan butter alternative in a saucepan on the hob over a medium heat. Add the flour & stir to combine. Let the mix cook for 2 to 3 minutes until the mixture starts to look a little thicker.

Add about 50ml of the Wunda to the saucepan, stir in until completely combined. Continue to add the Wunda a bit at a time, mixing in completely before adding the next bit. Once all the Wunda is mixed in, stir through the remaining ingredients. Cook the sauce for another 3 minutes, stirring occasionally to stop it catching.

In the jug blender, add the sauce, reserved pasta water & half the roasted butternut squash, & then blitz until smooth.

Add the pasta & sauce back into the saucepan, with the remaining chunks of butternut squash & stir to combine. You can tuck in as is or chuck the pasta into an ovenproof dish & caramelise under a fearsomely hot grill.



1/2 cauliflower, cut into florets

2tbsp vegetable oil

3tbsp Keralan curry paste

3tbsp desiccated coconut

1 x 400g can chickpeas

pinch of pepper

coriander leaves, chopped

large handful cherry tomatoes, halved

1 aubergine, cut into chunks

1 large onion, diced1 tsp turmeric

400ml Wunda Unsweetened

Pinch of salt

Steamed basmati rice

1 lime, juiced

How to

Heat oven to 200c (180c for fan ovens), gas mark 6

Coat the cauliflower & aubergine in 1tbsp of the vegetable oil & tip out onto a baking sheet. Roast for 20mins, turning the veg halfway through cooking, until everything is golden & tender.

Soften the onion in the remaining oil in a large saucepan. Add the curry paste & turmeric to the saucepan & cook for a couple of minutes until fragrant. Add desiccated coconut, Wunda, chickpeas, cauliflower & aubergine to the saucepan & bring to the boil. Turn off the heat & stir through the tomatoes.

Add the lime juice, coriander & season to taste before spooning the curry over the freshly cooked rice & dig in



400g firm tofu, cubed

2 tbsp cornflour

2 tbsp nutritional yeast

Pinch of English mustard powder

1 tsp salt

100ml WUNDA

2 tbsp vegetable oil

1 medium onion, sliced

1 clove garlic, finely sliced

3 roasted red peppers from a jar, sliced

100g marinated artichoke hearts

How To

Lightly grease baking tray

Heat oven to 200˚c (180˚c fan), gas mark 5

Add the tofu, cornflour, nutritional yeast, mustard powder, salt and WUNDA to a jug blender and blitz until smooth

Heat a frying pan over a medium heat and add the oil. Fry the onions until soft and slightly colouring, then add the garlic, red peppers and artichoke hearts and fry for a couple of minutes until heated through.

Pour the tofu mixture into the frying pan and mix through. Lower the heat a little and leave to cook for 7-10 minutes until the sides are set.

Very carefully invert the frittata from the frying pan onto the greased baking tray. Bake in the oven for 15 minutes.

Allow the frittata to cool and set for a couple of minutes before slicing and serving.

For More information visit Wunda

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