Peel and chop the butternut squash, this takes a few minutes but it’ll all be worth it. Once you’ve chopped the squash into pieces, microwave them for 5 minutes. Meanwhile, pop the kettle on.
Once the kettle is boiled, add the macaroni to a medium saucepan and set the timer to 10 minutes.
Add the butternut squash to a separate medium sized saucepan and boil for the equivalent amount of time.
During this time, gently fry the onion and garlic with a tbsp of coconut or olive oil.
When the butternut squash is ready, add it to a blender with the onion, garlic, nutritional yeast and 100ml of the vegetable stock. Season with ½ tsp of paprika and salt.
The pasta will also be ready at this time so take it off the heat and drain leaving a little bit of water. Return the pasta to the pan and add in the spinach, this should wilt without any added heat.