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Roasted Squash Pasta With Crispy Paprika Crumbs
This super creamy pasta is the perfect comfort food as the weather gets a little colder. The roasted squash and garlic are blended with silken tofu, paprika and turmeric to create a silky smooth, nutritious, flavour-packed sauce that’s tossed through spaghetti with some crispy breadcrumbs to finish.
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●blender
- ●pan
📝 Preparation Steps
1
Preheat the oven to 200°C fan / 425°F. Toss the torn bread with oil, paprika, thyme leaves and a large pinch of flaky salt. Place on a baking tray.
paprika0.5 teaspoon
2
Place the squash and onions on another baking tray. Drizzle with oil and season with flaky sea salt and black pepper; toss so that everything is combined. Slice the top off the garlic bulb so that the cloves are just exposed; place the bulb on a sheet of baking parchment or foil and drizzle with a little oil. Scrunch the parchment/foil around the garlic, so that it’s completely enclosed. Place on the baking tray with the squash and onions. Put both baking trays in the oven. Bake the bread for 10–⏱️ 15 minutes until golden, then remove from the oven and continue to cook the squash for another 15–⏱️ 20 minutes until golden and soft.
3
Meanwhile, cook the pasta according to the packet instructions, reserving a mug of the pasta water.
4
Once the squash is cooked, put ½ of the squash mixture in a blender with the tofu, oat milk, lemon juice and zest, mustard, nutritional yeast, tamari, turmeric, paprika and then squeeze the roasted garlic out of its skin into the machine. Blitz until smooth and season to taste.
paprika0.5 teaspoon
5
Tip the sauce into a pan with the pasta, adding a splash of pasta water to loosen, if needed. Stir through the remainder of the roasted squash mixture. Serve topped with a drizzle of oil and a sprinkling of the crispy paprika breadcrumbs.
paprika0.5 teaspoon
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