Creamy Butternut Squash Pasta

Creamy Butternut Squash Pasta

We’ve totally fallen in love with this creamy butter squash pasta!

There’s so much going on. The roasted butternut squash, onion and garlic have a lovely caramelised flavour, which is the perfect match for the nutmeg and paprika.

We decided to go with linguine or spaghetti because we love the shape, but you can try this recipe with whichever pasta you like.

And it’s so easy! Roast the vegetables, then throw everything into a blender and mix with the cooked pasta. Then finally top with chopped basil leaves to add some freshness. What could go wrong?

Enjoy!

Roxy & Ben

Creamy Butternut Squash Pasta

Print Recipe
Creamy Butternut Squash Pasta
Creamy Butternut Squash Pasta
Servings
Ingredients
  • 1 butternut squash
  • 1 onion (quartered)
  • 4 garlic cloves
  • 1 tbsp olive oil
  • pinch of salt and pepper
  • 1/4 cup cashews
  • 1/8 tsp ground nutmeg
  • 1/4 tsp paprika
  • 150 ml vegetable stock
  • 200 g linguine or spaghetti
  • 1 tbsp fresh basil (chopped)
Servings
Ingredients
  • 1 butternut squash
  • 1 onion (quartered)
  • 4 garlic cloves
  • 1 tbsp olive oil
  • pinch of salt and pepper
  • 1/4 cup cashews
  • 1/8 tsp ground nutmeg
  • 1/4 tsp paprika
  • 150 ml vegetable stock
  • 200 g linguine or spaghetti
  • 1 tbsp fresh basil (chopped)
Creamy Butternut Squash Pasta
Instructions
  1. Preheat the oven to 200°C or 390°F.
  2. Cut the butternut squash in half, peel and deseed it, then slice it into 1 inch chunks.
  3. Place the butternut squash chunks, onion pieces and garlic cloves on a baking tray. Drizzle with the olive oil and season with a pinch of salt and pepper.
  4. Put the baking tray in the oven and roast for 25 minutes.
  5. Meanwhile, place the cashews into a small bowl, cover with hot water, and leave to one side.
  6. Cook the pasta as per the packet instructions.
  7. Remove the veg from the oven and place the butternut squash, onion and garlic into a bender. Make sure you remove the skin from the garlic cloves. Then add the stock, nutmeg and paprika. Drain the cashews and add to the blender. Blend the ingredients until smooth.
  8. Drain the pasta, then combine it with the butternut squash sauce.
  9. Mix everything together until the pasta is coated in the sauce and season with salt and pepper to taste.
  10. Top with chopped basil.

Red Pepper Pesto Pasta

Red Pepper Pesto Pasta

What a tongue-twister!

This red pepper pesto pasta really is one of our favourite styles of recipes. It’s really quick, super simple and absolutely delicious.

Occasionally we’ll arrive home exhausted after a stressful day at work and the last thing we want to do is spend hours in the kitchen. So we’ll just throw lots of veggies in a pan, pot or a tray, and let them do their thing!

This lovely pasta dish only requires a few steps, but it’s bursting with fresh flavour.

Enjoy!

Red Pepper Pesto Pasta

Print Recipe
Red Pepper Pesto Pasta
Red Pepper Pesto Pasta
Servings
4 people
Ingredients
  • 250 g cherry tomatoes
  • 2 red peppers (roughly sliced)
  • 4 garlic cloves
  • olive oil
  • pinch of salt and pepper
  • large handful basil
  • 30 g pine nuts
  • 2 tbsp nutritional yeast
  • 2 sundried tomatoes
  • half a lemon (juice only)
  • 280 g wholewheat pasta
  • rocket (for serving)
Servings
4 people
Ingredients
  • 250 g cherry tomatoes
  • 2 red peppers (roughly sliced)
  • 4 garlic cloves
  • olive oil
  • pinch of salt and pepper
  • large handful basil
  • 30 g pine nuts
  • 2 tbsp nutritional yeast
  • 2 sundried tomatoes
  • half a lemon (juice only)
  • 280 g wholewheat pasta
  • rocket (for serving)
Red Pepper Pesto Pasta
Instructions
  1. Preheat oven to 200°C or 390°F.
  2. Place the tomatoes, peppers and garlic cloves in an oven dish. Season with salt and pepper, and drizzle with a little olive oil. Mix with your hands to combine, then place in the oven for 20 minutes.
  3. Meanwhile, cook the pasta as per the packet instructions.
  4. Remove the oven dish from the oven and transfer the peppers and the garlic (remove the skin) to a blender. Leave the tomatoes in the dish. Then add the basil, pine nuts, nutritional yeast, sundried tomatoes and lemon juice to the blender, and blend until smooth to create the pesto.
  5. Combine the cooked pasta and red pepper pesto with the roasted tomatoes in the baking dish, or mix everything together in a separate bowl. Stir until the all the pasta is covered with the pesto.
  6. Sprinkle with rocket and a drizzle of lemon juice.