Creamy Butternut Pasta

Roasted butternut + garlic = a winning combination. And that’s definitely the case for this creamy butternut pasta.

Caramelised butternut and garlic are blended to create a creamy, silky nutty sauce and tied together with a generous measure of parmesan.

Topped with extra parmesan and freshly ground black pepper, this pasta dish is everything you need for a cosy night in.

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Ingredients

• 500g butternut squash, peeled and cubed

• 320g pasta of choice (I used whole-wheat spaghetti)

• 120ml unsweetened almond or cashew milk

• 60g grated parmesan

• 1 tbsp olive oil

• 1 tbsp butter

• 1 head of garlic or about 8-10 cloves

• A handful of fresh sage leaves

• 1 sprig fresh thyme

• Salt and pepper to taste

Method:

1. Preheat the oven to 190 C/ 375 F and line a baking tray with baking paper.

2. Remove the papery skin from the garlic but leave the rest intact, and place the whole head along with the butternut onto the baking tray. Drizzle with olive oil and season with salt, pepper and the thyme. Roast in the oven for 30-45 minutes or until tender and golden.

3. Squeeze out the garlic cloves into a food processor and add in the butternut and almond/cashew milk. Blend until creamy and smooth, adding more liquid if necessary.

4. Bring a large pot of water to the boil and cook the pasta until al-dente. Reserve about 60-100ml of pasta water before draining.

5. While the pasta cooks, brown the butter in a deep pan with the sage leaves. Pour in the butternut purée and some of the pasta water, then add the parmesan and season with salt and pepper. Stir well to combine.

6. Add the pasta to the sauce and toss to combine, adding more pasta water if necessary.

7. Serve with grated parmesan and freshly ground black pepper.

Serves: 4-5

Total cook time: 55 minutes