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.

Print Recipe

Prep Time 10

Cook Time 15

Resting Time 4

Total Time 25

Servings: 2 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

200 g pasta of your choice
200 g pumpkin flesh diced
200 g 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

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.