Pasta with caramelised squash and onion
This pasta with caramelised squash and onion is lovely, vegan dish, which is surprisingly filling. You can use gluten-free pasta, and for a vegetarian version add crumbled feta or grated Parmesan. Serve it with a crispy, green salad.
Ingredients
Method
- Peel and cut the squash into 2cm cubes.
- Thinly slice the onion. Chop the rosemary leaves.
- Heat half of the oil in a large, non-stick frying pan and gently fry the onion until soft. Add half of the balsamic vinegar and the sugar and stir until the onion has caramelised. Remove the onion to a plate.
- Add the remaining oil to the pan, then the squash cubes and rosemary. Fry them for about 10 minutes, stirring regularly. Season with salt and pepper.
- When they are soft and golden, add the garlic and chilli. Stir 2 minutes, then add the balsamic vinegar and the same amount of water. Keep stirring gently for a minute or so, the add the caramelised onion and mix well.
- Meanwhile, cook the pasta following the instructions on the packet. Drain and keep warm.
- When the squash is sticky, add it to the pasta and toss well.
- Serve with fresh herbs and plenty of freshly ground pepper. For a vegetarian version, add Parmesan or feta.