Creamy Butternut Squash Pasta (Easy Roasted Vegetable Pasta Sauce)
This creamy butternut squash pasta is made with roasted squash, carrots, pepper and garlic blended into a silky sauce. An easy, comforting weeknight dinner.
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Ingredients
- 500 g dried pasta e.g. rigatoni
- 500 g frozen butternut squash
- 5 carrots
- 1 orange bell pepper
- 4 cloves garlic
- 1 tbsp olive oil
- 1 tbsp chopped fresh sage
- 50 ml double cream
To serve:
- pumpkin seeds
- feta
- chilli oil
Instructions
- Preheat the oven to 180°C.
- Put the butternut squash on a large baking tray. Cut the carrots and bell pepper into chunks and add them to the tray along with the peeled garlic cloves, olive oil and a pinch of salt and pepper.
- Roast for 30 minutes, until the vegetables are soft and beginning to colour around the edges.
- Meanwhile, cook the pasta according to the packet instructions. Drain, reserving one cup of the cooking water.
- When the vegetables are cooked, transfer them to a large saucepan with the reserved pasta water and chopped sage. Use a blender or stick blender to blitz until smooth.
- Stir in the double cream, then add the cooked pasta and mix well so the pasta is fully coated in the sauce.
- Serve topped with pumpkin seeds, crumbled feta and a drizzle of chilli oil.
Notes
Storage and Reheating
Leftovers keep well in the fridge for up to 3 days in an airtight container. When reheating, add a splash of water or a little extra cream to loosen the sauce, as it thickens quite a bit once chilled. You can also freeze the sauce on its own very successfully. In fact, it’s quite a useful sauce to batch cook and keep in the freezer for future pasta nights. Defrost thoroughly, reheat gently and stir through freshly cooked pasta.