Spicy Squash Pasta

An amazing creamy and flavourful pasta. This ingenious recipe is made by roasting squash and blending into a smooth sauce. The end result is a deliciously thick pasta sauce which has just the right amount of heat.

Course Main Course, Pasta

Cuisine British, European, Italian

Diet Vegan, Vegetarian

Keyword nut free creamy sauce, squash pasta, vegan pasta sauce, vegetable pasta

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Servings

Calories 513

Ingredients

1.6 kg Squash peeled, de-seeded and roughly chopped into 2cm chunks
1 Head Garlic peeled and finely diced
1 Teaspoon Cumin Seeds
1/2 Teaspoon Chilli Flakes
1 Teaspoon Paprika
1 Teaspoon Oregano
1 Teaspoon Kosher Salt
1 Medium Lemon juiced
2 Tablespoons Nutritional Yeast
3 Tablespoons Olive Oil
80 ml Plant Milk almond milk, oat milk, e.t.c.
500 g Pasta
10 g Parsley finely chopped

Instructions

Pre-heat your oven to 200˚c (fan oven).
Arrange chopped squash and garlic in a large roasting tin. Combine with the olive oil and spices (1 teaspoon cumin seeds, 1/2 teaspoon chilli flakes, 1 teaspoon paprika, 1 teaspoon oregano and 1 teaspoon kosher salt). Pour the lemon juice over the squash.
Place the roasting tin into the oven. Roast for 30 minutes until the squash is nicely soft.
Whist the squash is roasting. Cook your pasta in heavily salted water according to packet instructions. Drain the pasta reserving a little of the cooking water.
After the squash has cooked, remove from the oven and tip into a food processor or blender. Pour in the plant milk and nutritional yeast. Whiz the squash into a smooth paste.
Spoon the blended squash back into roasting tin. Tip in the pasta and combine with the squash. Pour in enough of the reserved cooking liquid to loosen the sauce into a smooth sauce. Sprinkle the chopped parsley over the pasta and serve immediately.

Nutrition