Orange Roasted Squash Pasta

Name: Orange Roasted Squash Pasta
Total time: 45 min
Yield: 8 servings
Ingredients: 800 g dried pasta; 300 g butternut squash; 160 g carrots; 2 ea orange peppers; 300 g cherry tomatoes; 1 ea shallot; 1 ea garlic bulb; 4 g ras el hanout; 15 ml olive oil; 300 g silken tofu; 20 g nutritional yeast

Recipe from BOSH! - 🚀 Flavour | 💪🏻 Protein | 🌱 Fibre · original post · full recipe on bosh.tv

Squash, carrot, pepper and cherry tomatoes roast down sweet and sticky, with shallot for depth. Ras el hanout pushes it toward a Moroccan direction, warm rather than smoky. Silken tofu and nutritional yeast turn the whole thing silky without any cream. Radiatori's ridges were basically built to hold onto a sauce like this.

Serves 8 45 minKid-friendly

vegandairy-freepasta

Ingredients

dried pasta800 g
butternut squash — cut into small cubes300 g
carrots — peeled and sliced lengthwise160 g
orange peppers2 ea
cherry tomatoes300 g
shallot — halved1 ea
garlic bulb1 ea
ras el hanout4 g
olive oil15 ml
silken tofu300 g
nutritional yeast20 g

Method

Roast the veg Heat the oven to 220°C fan. Toss the squash, carrot, peppers, tomatoes and onion on one tray with the ras el hanout and olive oil, and sit the garlic bulb among them, cut-side up. Season well. Roast for 30-35 minutes, until the squash is soft through, everything is caught at the edges and the garlic cloves are soft.
Make the sauce Squeeze the garlic from its skins. Blend the roasted veg with the silken tofu and nutritional yeast until smooth, loosening with oat milk if needed.
Cook the pasta Cook the pasta in salted boiling water to packet instructions. Drain, keeping a mugful of pasta water.
Serve Toss the pasta through the sauce over a low heat, loosening with pasta water until every ridge is coated. Serve and enjoy. This sauce makes enough for 8. If you're not feeding a crowd, portion up what's left and freeze it, then reheat gently from frozen with a splash of water until it's back to a simmer.

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Gluten-free
- 800 g Gluten-free pasta instead of dried pasta
Cook the gluten-free pasta just to al dente and loosen the sauce with a little pasta water, as it absorbs more liquid.

Swaps are suggestions — check labels if you are cooking for an allergy.

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