Squash Pasta Sauce (Print Version)
Silky squash sauce hugs your favorite noodles for a veggie-loaded, cozy meal with big roasted flavors.
# Ingredients:
→ Pasta
01 -
454 g dried pasta
02 -
80 ml saved water from cooking pasta
→ For the Sauce
03 -
454 g frozen butternut squash, cubed
04 -
225 g fresh tomato, chopped up
05 -
1/2 yellow onion, cut in slices
06 -
2 tbsp olive oil
07 -
1/2 tsp dried thyme
08 -
1 tsp salt
09 -
1/4 tsp ground black pepper
# Steps:
01 -
Toss your cooked pasta back into the big pot. Pour in the warm butternut squash sauce and mix everything well. If you like, you can pop on some parmesan or dairy-free parmesan when serving.
02 -
With the veggies nice and hot, scoop them into the blender along with the pasta water and let it rip until the mixture turns smooth and creamy.
03 -
Don’t forget, save 80 ml of that pasta water before you drain it. Dump it straight into your blender.
04 -
While those veggies roast, boil your pasta in a big pot of salted water. Cook it till it’s just a little firm to the bite, following the directions on the pack.
05 -
Pop the tray in the oven and roast everything for around 20 minutes until the veggies are soft, and you see those nice brown bits around the edges.
06 -
Glug the olive oil over all the veggies, sprinkle on the salt, pepper, plus the thyme. Toss the mix so every piece gets shiny and seasoned.
07 -
Now, spread out the frozen squash, sliced onion, and chopped tomato all over your lined tray so they cook up evenly.
08 -
Fire up your oven to 232°C. Line a baking tray with baking paper so nothing sticks.
# Notes:
01 -
Blending the veggies while they’re hot makes everything come out extra smooth. If you’ve got a strong blender, your sauce will be super creamy.