Pasta with squash and sweet potatoes
Background
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
- 200g pasta of your choice
- 200g pumpkin flesh, diced
- 200g sweet potatoes, diced
- 1 shallot onion
- 2 cloves of garlic
- 5 sage leaves
- 2 Tbsp pine nuts
- 1 tsp dried chilli flakes
- 2 Tbsp grated cheese (optional)
Instructions
- 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.
Categories
- Meal Type: - Everyday - Lunch - Main - Pasta - Quick & Easy - Seasonal - Supper
- Cuisines: - Italian
- Ingredients: - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - Sugar Free - Vegan - Vegetarian
- Skill Levels: - Easy
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