• David Hall

Butternut Squash Pasta

I'm slightly adapting a recipe I saw from Rhiannon Lambert of Rhitrition (www.rhitrition.com) here, who provides some beautiful, simple wholefood recipes that are always sensible but massively tasty. Mine has been adapted by using caraway seeds rather than nutmeg, fresh chillies rather than dried and fresh basil rather than sage. But as always, it is entirely up to you as they are your tastebuds.

Feeds 4

300g dried pasta (I like wholemeal penne but any will do)

2 tbsp olive oil

1 onion, finely chopped

3 cloves garlic, sliced

A handful of fresh or dried thyme leaves

1 fresh chilli, deseeded and chopped finely

1 tsp smoked paprika

1 tsp caraway seeds

Half butternut squash, peeled and cut into small cubes

400ml vegetable stock

Juice of half a lemon

150ml single cream (either fresh of a non-lactose alternative)

2 tbsp Parmesan cheese

A handful of sun-dried tomatoes, chopped

Salt and pepper

A handful of fresh basil or sage


1 - Heat the olive oil in a large non-stick pan. Add the onion and cook gently until softened but not coloured. Stir in the garlic, thyme leaves, half of the fresh chilli, paprika and caraway seeds. Cook, stirring, for another 2 minutes.

2 - Add the chopped squash and vegetable stock. Bring to the boil then simmer for 20 minutes until softened. Remove from the heat and stir in the lemon juice, cream and Parmesan. Season then blend with a hand blender to form a sauce.

3 - Return to a low heat along with the sun-dried tomatoes whilst you cook the pasta. Drain and stir the pasta through the sauce.

4 - Serve with fresh scattered with more fresh (or dried) chilli, fresh basil, sun-dried tomatoes and Parmesan cheese.

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