Effortless Butternut Squash Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
454 g dried pasta
02 -
80 ml pasta water (save from cooking)
→ For the Sauce
03 -
454 g frozen butternut squash cubes
04 -
1/2 yellow onion, cut in thin strips
05 -
1/2 teaspoon dried thyme
06 -
1 teaspoon salt
07 -
1/4 teaspoon black pepper
08 -
225 g tomatoes, roughly chopped
09 -
2 tablespoons olive oil
# Instructions:
01 -
Grab a baking sheet and line it with parchment. Turn your oven on to 232°C so it heats up.
02 -
Drizzle the onions, squash, and tomatoes on the sheet with olive oil. Sprinkle thyme, black pepper, and salt over everything. Use your hands to mix it all together so every piece gets some flavor.
03 -
Move the tossed veggies around so they’re in one straight layer on the tray. Try not to let them pile up.
04 -
Pop the tray in the oven. Let the veggies roast about 20 minutes, until they’re soft and getting a little brown at the edges.
05 -
Bring a big pot of water to a boil with some salt. Add the pasta and cook till it’s got a slight bite; follow the box instructions.
06 -
Right before you drain the pasta, scoop out 80 ml of the hot cooking water and pour it into your blender.
07 -
Toss your roasted veggies straight from the oven into the blender with the hot pasta water. Blend until super smooth and creamy.
08 -
Pour your sauce over the pasta back in the pot. Stir until all the noodles are coated and steamy. Eat right away. Top with parmesan or vegan cheese if you want.
# Notes:
01 -
Blending the veggies while hot makes your sauce really silky. If you’ve got a strong blender, that’ll make it even smoother.