Butternut squash pasta
Butternut squash pasta
An easy pasta dish, which takes less than 30 minutes to prepare, but it will be a showstopper on any table!
Vegan, soy free, gluten free * | Serves 2 | MAIN
*Use gluten free pasta
Ingredients:
- 200g butternut squash, cut in small cubes
- 2 tablespoon olive oil
- Salt and pepper
- 1/2 teaspoon thyme
- 2 cloves of garlic
- 250g spaghetti
- 70g green peas, frozen
- 20g pomegranate seeds
- 100g baby spinach, fresh
- lemon zest
Nut parmesan:
- 20g Brazil nuts
- 20g peanuts
- Pinch of salt and garlic granules
- 1 teaspoon of nutritional yeast
Steps:
1.Add the butternut squash in a baking tray, along with a tablespoon of oil, season with salt, pepper, and thyme.
2.Add the garlic cloves in the tray and bake for 20-25 minutes, in a preheated oven at 180°C.
3.Cook the pasta in boiling salted water, according to the package instructions and add the peas at the last 2 minutes.
4.Drain the pasta and peas and add them into a big mixing bowl with the remaining olive oil.
5.Add the cooked butternut squash, followed by the pomegranate seeds and spinach, and mix well.
6.For the nut parmesan, blend all the ingredients in a food processor or a mortar and pestle and spread over your pasta!
7.Finish with some lemon zest and freshly cracked pepper.
Happy cooking everyone!
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