Creamy Squash Pasta with Spinach and Cherry Tomatoes (Dairy-free!)

After our visit to the pedia yesterday, we finally figured out the reason behind Y's seemingly decreased appetite: He prefers bland over flavourful food! That, or he really just misses my cooking. I've decided to be more hands-on again with his meals, starting with a dairy-free twist to his favorite squash pasta.

Ingredients

Whole wheat pasta 

2 cups squash, diced

1 cup spinach leaves, shredded

1 cup unsweetened soy milk

Cherry tomatoes

1. Boil the pasta until al dente. Set aside.
2. While cooking the pasta, steam/boil the diced squash until they are soft enough to be mashed.
3. When the squash is cooked, drain the water and mash into a thick, mashed-potato-like  consistency. 
4. Add the soy milk to make the squash more creamy.
5. Add the shredded spinach leaves and simmer until the leaves are cooked.
6. Mix the cooked pasta with the creamy squash and spinach sauce.
7. Serve with fresh cherry tomatoes.