Oddbox X Mr Organic: Creamy Butternut Squash Pasta
To celebrate B Corp Month, Mr Organic and Oddbox have teamed up to whip up this Creamy Butternut Squash Pasta to help fight food waste, one delicious meal at a time!
This recipe uses all parts of the squash to create a delicious rich sauce, crunchy roasted seeds, and crispy squash peel. A pasta dish that is bursting with cosy flavours and exciting textures!
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4
Ingredients:
1 medium Butternut squash (From your Oddbox)
2 tbsp Mr Organic Extra Virgin Olive Oil
1 tsp Smoked paprika
250 g Mr Organic Tagliatelle
1 Red onion (Chopped)
2 Garlic cloves (Minced)
240 ml Vegetable stock
120 ml Coconut milk
2 tbsp Nutritional yeast
1 tsp Dried Sage
a pinch of Salt & pepper
1 tbsp Parsley
a pinch of Chilli flakes (Optional)
Recipe:
- Peel the squash and set the peel aside for later. Scoop out the seeds and dice the squash.
- Preheat the oven to 175°C. Rinse the squash seeds, pat dry and toss with a little olive oil, smoked paprika, salt and pepper. Spread on a baking sheet and roast for 20 mins until crispy.
- Cook the Tagliatelle until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Slice the peel into thin strips. Heat some olive oil in a skillet, add the peel pieces and cook until crispy. Set aside on a paper towel.
- In the same skillet, heat more olive oil and sauté the red onion and garlic until translucent. Add the diced squash to the skillet and cook until tender.
- Add the veg broth, coconut milk, nutritional yeast and dried sage. Stir and simmer for 5 mins.
- Transfer the contents to a blender and blend until creamy. Thin with reserved pasta water if needed.
- Return the sauce to the skillet and add the pasta. Toss together and season well.
- Garnish the Creamy Butternut Squash Pasta with parsley, roasted squash seeds and crispy squash peel. Add a sprinkle of chilli flakes if desired and enjoy!
