Preheat the oven to 180°C (fan)/200°C/gas mark 6.

Peel and chop your butternut squash. Place in a roasting dish, drizzle with olive oil and roast for 30 minutes or until soft and turning golden. Stir halfway to avoid sticking.

Cook the pasta according to the packet instructions.

To make your sauce heat the dairy free spread in a medium saucepan over a low-medium heat until melted. Stir in the plain flour for a few seconds until you have a paste then pour in a little of the oat milk, whisking to avoid any lumps. As it thickens pour in a little more milk and stir. Repeat until you’ve used up all the milk. It doesn’t matter if it isn’t very thick as it will thicken up more in the oven. Remove from the heat and stir in the nutritional yeast, salt and pepper to taste.

Add the cooked butternut squash to the sauce and use a hand blender to blend into the sauce. If you don’t have a hand blender and you’re using a jug blender allow the sauce to cool before blending.

When the pasta is cooked, drain and add to a medium ovenproof dish. Pour over the sauce and stir well.

Mix the breadcrumbs with the chopped parsley and sprinkle over the top of the pasta.