If you’re after a tasty veggie pasta dish this week, try this sweet butternut squash recipe for a nice change.
Kamut pasta is a whole wheat pasta with a really nutty texture and really compliments the sweet veggie flavours in this recipe. Using garlic cloves, honey and sage leaves also gives it that extra hit of flavour.
- 1tbsp honey
- 2tbsp olive oil
- ½tsp dried red chilli flakes
- 800g butternut squash, peeled, de-seeded and cut in to 1.5cm dice
- 400g kamut pasta
- 1tbsp unsalted butter
- 3 garlic cloves, very thinly sliced
- 16 small sage leaves
- 230g fresh ricotta cheese, crumbled
Preheat the oven to 200C (400F/gas mark 6). Combine the honey, 1tbsp of the olive oil and the chilli flakes. Place the butternut squash on a large baking tray lined with non-stick baking paper in a single layer. Season with sea salt and freshly ground black pepper, drizzle with the honey mixture and roast for 20-25 minutes or until it is golden and tender
Meanwhile, cook the pasta in a lrage saucepan of slightly salted boiling water according to the packet instructions or until al dente. Drain well and return to the pan
Heat the butter and remaining olive oil in a large frying pan over medium-high heat. Add the garlic and sage leaves and cook, stirring, for 2 minutes or until the butter and garlic are light golden and the sage is crisp
Add the butternut squash, sage mixture and half the ricotta to the pasta and toss to combine. Season with salt and pepper, to taste. Serve the pasta topped with the remaining ricotta