Butternut squash is one of those fantastic ingredients that brings a sweetness and creaminess to any dish you make, all whilst being very healthy. This pasta dish has butternut squash at its core, and it is absolutely delicious! Here’s a recipe for how to make it.
Ingredients:
- 1 large butternut squash
- 2 medium zucchini
- 6 cloves of garlic
- 2 cups of frozen peas
- 2 shallots
- 3 tablespoons of olive oil
- 10 ounces of rigatoni
- 1 cup of parmesan
- Lemon juice
- Salt
- Black pepper
Instructions:
- Peel your butternut squash and chop it into small chunks. Place it in a roasting tray and drizzle olive oil generously over it. Add salt and pepper and roast in the oven on medium heat for at least 30 minutes.
- Slice your zucchini into thin circles and fry in olive oil for about 10 minutes until brown. Add your chopped shallots and minced garlic and fry for 5 minutes.
- Meanwhile, boil your rigatoni in heavily salted water and drain when cooked. Once all your components are cooked, chuck your squash in your frying pan and add your pasta. You can add a bit of pasta water now and fry on a medium heat. Add your frozen peas at this point as well. Whilst it is cooking, stir in your parmesan and a squeeze of lemon juice. Taste for seasoning and add more black pepper and salt if needed. You are now ready to serve. Add more parmesan on top if needed, and enjoy!
