Cook the pasta according to instructions on packaging. This usually takes 10-15 minutes.
Cook the butternut squash and red onion, until softened, for around 15 minutes. When draining and rinsing the vegetables, retain ½ cup of the cooking water.
Transfer the cooked vegetables to a blender or food processor together with the cooking water, nutritional yeast, tofu, garlic, curry powder, cumin, paprika and cornstarch. Blend on a high speed, until very smooth.
Add the cooked and drained pasta to a frying pan or saucepan over a medium heat. Add the sauce, salt, spinach and plant based milk. Stir until the spinach wilts and the sauce thickens.
You can keep this meal in the fridge for 2-3 days, reheating as needed on the stove. It may be necessary to add extra plant based milk.
You can freeze the sauce in an ice cube tray for up to 2 months, and reheat them on the stove when ready to use.