This is a healthy pasta recipe that takes advantage of the natural sweetness and creaminess of roasted butternut squash to create the semblance of a rich and creamy pasta dish. Using whole wheat pasta also ups the nutritional value.
Pumpkins can also be used instead of the butternut, but I tend to prefer the density and carmelization of a butternut. The rich, creamy, sweet, salty sauce is like an alfredo sauce, with the sneaky addition of vegetables, just perfect for the colder season. The addition of crumbled goat’s cheese over the top is optional, and can be left out or replaced with a variety of other cheeses.
Ingredients: (serves 4)
1 butternut squash (700g)
8 garlic cloves
20 leaves fresh sage
olive oil
salt & pepper
1/4 cup cream
250g wholewheat pasta
soft goat cheese, to serve
Method:
Pre-heat oven to 350F. halve the butternut, scoop out the insides, slice the flesh into wedges and lay into a baking tray. Add the unpeeled garlic, sage leaves, drizzle of olive oil and salt and pepper. Roast on the middle shelf for an hour. Remove and leave to cool down a little. While it’s cooling, cook your pasta as package instructions.
When the butternut has cooled enough to handle, peel away the garlic and butternut skins and discard. Mash or pureé the roasted butternut, garlic, sage, and cream. Add up to a cup of the pasta water to thin out to a sauce consistency. Return to the stove and heat up. Stir in the cooked pasta, adding more pasta water if necessary.
Serve immediate while it is still hot, crumbling a little goat cheese over the top if desired.
صحة و عافية
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