Roasted Butternut Squash Pasta with Kale and Walnuts
Ingredients
- 1/2 butternut squash (400g)
- 2 shallots
- 150g curly kale
- 1 garlic clove
- Few sprigs rosemary
- 1 tsp dijon mustard
- 1 tbsp nutritional yeast
- Handful walnuts
- 3 tbsp oil
- Salt and pepper to taste
- Optional: chilli flakes
- Paccheri pasta or similar
Preparation
Turn the oven on to 180 degrees Celsius. Add butternut squash cubes and shallots to a roasting tray with rosemary. Drizzle with oil, salt, and pepper. Shake to coat and roast for 25 minutes until soft.
Meanwhile, heat oil in a frying pan with crushed garlic. Sauté for a few minutes, then add chopped kale. Cook for 3-4 minutes until wilted, stirring to prevent burning.
Cook pasta according to package instructions.
Transfer half of the roasted butternut squash cubes to a bowl. Add mustard, nutritional yeast, and 4 tablespoons of pasta cooking water. Mash into a puree.
Drain pasta and add to the frying pan with kale. Mix in the butternut squash puree, remaining roasted squash cubes, and shallots.
Serve with crushed walnuts, black pepper, and chilli flakes if using.