Pasta with squash and sweet potatoes
For a winter vegan or vegetarian meal I find this pasta dish with squash and sweet potatoes very satisfying. I made it using gluten-free brown rice penne, but feel free to use your favourite pasta! The same applies to the cheese – you can ditch it, use vegan cheese or your favourite dairy hard-cheese. Serve it with a crispy salad.
Ingredients
Method
- Cook the diced vegetables and the pasta in boiling water for 10-15 minutes (depending on your chosen pasta).
- Dry-fry the pine nuts and set aside.
- Finely chop the onion, mince the garlic and slice the sage. Heat a little oil, add the onion and sage slices. After 3 minutes, add the garlic and cook for a couple of more minutes until light brown.
- Drain the pasta and vegetables into a large bowl. Add the onion mixture, the pine nuts and chilli flakes. Mix in the cheese (if used).
- Season with salad and pepper to taste.
- Serve warm.