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Creamy Rosemary Garlic Butternut Squash Pasta

Yummy vegan pasta with a creamy texture and the subtle scent of rosemary with garlic tinge.
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Prep Time 40 minutes
Cook Time 20 minutes
Course Main Course
Servings 6 people

Equipment

  • blender /food processor

Ingredients
  

  • 1 medium butter nut squash - slit into middle to be roasted
  • 6 cloves garlic
  • 1 green chili or any spicy pepper of your choice
  • 4 tbsp rosemary fresh- striped and chopped
  • 2 cups stock or water drained after cooking pasta
  • 24 oz whole grain penne pasta you can use pasta of your choice , penne does better as the sauce gets into the little tubes
  • 1/2 cup sliced red onion or shallots
  • 1 tsp chopped garlic optional - suggested for garlic lovers
  • 1 medium ripe tomato finely chopped
  • 2 tsp salt
  • 1 tsp black pepper crushed
  • 1 tsp cumin powder
  • 1 Tbsp oil - I use cold pressed avocado oil
  • water to cook the pasta

Instructions
 

Sauce

  • Cut the butternut squash into half, sprinkle some salt black pepper and roast in the oven at 375 F for 25 min. During the last 10 min, add the garlic cloves to the same tray.
    Scoop out the flesh of squash into a container. Get a blender ready and blend the roasted squash, garlic, green chili and 3 tsp of fresh rosemary. Add stock or water drained from cooking pasta to make the sauce get the consistency of your choice- ideally like a thick soup. Set the sauce side.

Cooking pasta

  • While your squash is roasting, you can start cooking your pasta. Follow the instructions on the packaging for the time required for al dente texture. Always let the water start boiling before you add the pasta. Add little salt to the water. Drain the pasta once 85% cooked and save the water for adjusting the consistency of sauce.

Bringing it all together

  • In a pan , add oil, and once hot, add sliced onions, chopped garlic, tomatoes. Saute for 2-3 min. Add the cumin powder.
  • Then add the butternut squash sauce and mix well. Reduce the heat if it starts boiling right away.
  • Add the cooked pasta and mix it in without breaking the penne apart. Simmer and let it cook in the sauce for 6-8 min. As you see the thickening of the sauce, switch off the stove. Garnish with more rosemary, even nuts, seeds- if you wish.
  • Serve it hot on a cold evening, enjoy the brightness , and warmth of this pasta.

Notes

Add red pepper flakes or increase chili content if the pasta is not spicy enough for you. 
If no rosemary, use basil or sage instead.  Not a herb fan ! Just make it with butternut squash with extra garlic, and reap the health benefits.