BUTTERNUT SQUASH PASTA

Hey pasta addicts, this is the bomb! So simple (as pasta should be) and so comforting (as pasta should be)! It’s creamy with some mediterranean flavours and gentle spices, in other words a perfect mid-week dinner on a cold winter day. Enjoy!

BUTTERNUT SQUASH PASTA

 

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Antidote Kitchen

Serves: 2

Ingredients

• 1 butternut squash
• 1 yellow onion
• 2 garlic cloves
• 1 vegetable stock cube & 400ml water
• 1 tbsp maple syrup
• 1 tbsp olive oil
• 1tbsp maize flour & 2tbsp water
• Spices: 1tsp rosemary, 1tsp sage and ½tsp red chili flakes
• 25g walnuts
• Salt
• 250g tagliatelle (or other pasta)

Instructions

1. Peel and chop the butternut squash into small cubes
2. Bring 400ml water to boil with a vegetable stock cube
3. Add the butternut squash and cook until soft (add more water to cover the squash if needed)
4. While the butternut squash is cooking, chop the onion and garlic cloves and sauté on a pan with 1 tbsp olive oil until the onion turns translucent
5. Once the butternut squash pieces are soft, add them to a high speed blender without the stock together with the onion and garlic. Blend until smooth
6. Pour the sauce back to a pan and add the rosemary, sage, red chilies and maple syrup. Add a hint of salt if needed. Bring to boil and then reduce the heat to simmer
7. Mix 1 tbsp of maize flour with 2 tbsp water and add the mixture to the sauce little by little constantly stirring to thicken the sauce
8. Bring a large pan of salted water to boil and cook the pasta as instructed on pack
9. In a food processor, roughly grind the walnuts
10. Mix the pasta with the squash cream and top with walnuts

Nutrition Information

Serving size: 1 Calories: 541 Fat: 18 Carbohydrates: 101 Sugar: 13 Fiber: 3 Protein: 19

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