Orange Roasted Squash Pasta
Recipe from BOSH! - 🚀 Flavour | 💪🏻 Protein | 🌱 Fibre · original post · full recipe on bosh.tv
Squash, carrot, pepper and cherry tomatoes roast down sweet and sticky, with shallot for depth. Ras el hanout pushes it toward a Moroccan direction, warm rather than smoky. Silken tofu and nutritional yeast turn the whole thing silky without any cream. Radiatori's ridges were basically built to hold onto a sauce like this.
Ingredients
- dried pasta800 g
- butternut squash — cut into small cubes300 g
- carrots — peeled and sliced lengthwise160 g
- orange peppers2 ea
- cherry tomatoes300 g
- shallot — halved1 ea
- garlic bulb1 ea
- ras el hanout4 g
- olive oil15 ml
- silken tofu300 g
- nutritional yeast20 g
Method
- Roast the veg Heat the oven to 220°C fan. Toss the squash, carrot, peppers, tomatoes and onion on one tray with the ras el hanout and olive oil, and sit the garlic bulb among them, cut-side up. Season well. Roast for 30-35 minutes, until the squash is soft through, everything is caught at the edges and the garlic cloves are soft.
- Make the sauce Squeeze the garlic from its skins. Blend the roasted veg with the silken tofu and nutritional yeast until smooth, loosening with oat milk if needed.
- Cook the pasta Cook the pasta in salted boiling water to packet instructions. Drain, keeping a mugful of pasta water.
- Serve Toss the pasta through the sauce over a low heat, loosening with pasta water until every ridge is coated. Serve and enjoy. This sauce makes enough for 8. If you're not feeding a crowd, portion up what's left and freeze it, then reheat gently from frozen with a splash of water until it's back to a simmer.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Gluten-free
- 800 g Gluten-free pasta instead of dried pasta
Cook the gluten-free pasta just to al dente and loosen the sauce with a little pasta water, as it absorbs more liquid.
Swaps are suggestions — check labels if you are cooking for an allergy.
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- dried pasta · 800 g
- butternut squash · 300 g
- carrots · 160 g
- orange peppers · 2 items
- cherry tomatoes · 300 g
- shallot · 1 item
- garlic bulb · 1 item
- ras el hanout · 4 g
- olive oil · 15 ml
- silken tofu · 300 g
- nutritional yeast · 20 g