Roasted chick pea and squash pasta
https://www.coop.co.uk/recipes/roasted-chick-pea-and-squash-pasta
Calling all butternut squash fans! You're going to love this vegetarian pasta recipe. It's sweet, nutty and good for you, too.
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Feeds
2
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Ready in
40 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 126g
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Ingredients
- 1 small butternut squash, peeled, deseeded and chopped into walnut-sized chunks
- ½ tsp chilli flakes
- ½ tsp fennel seeds
- ½ tsp cumin seeds
- Generous pinch of ground cinnamon
- 3 garlic cloves, finely chopped
- 2 tbsp Co-op olive oil
- 400g can Co-op chick peas, drained and rinsed
- 200g Co-op spaghetti
- 2 tbsp Co-op Greek style natural yogurt
- 2 tbsp chopped parsley
- 2 tbsp breadcrumbs
- Zest of ½ lemon
Method
- Preheat your oven to 200°C/180°C/gas 6
- On a large baking tray, toss together the squash, chilli, fennel and cumin seeds, cinnamon, garlic and oil, then season
- Roast for 20 mins, or until the squash is starting to turn golden and soft but still holding its shape
- Toss the chick peas through and roast for a further 10 mins
- Meanwhile, cook the pasta according to the pack instructions, or until tender, reserve a mug of the cooking water, then drain
- Using a potato masher, roughly crush half the squash mixture, to vary the texture
- Add the pasta, yogurt, parsley and enough cooking water to coat the pasta in the sauce, then season
- Combine the breadcrumbs with the zest, sprinkle over the top, then serve
This recipe is by Lola Milne from her cookbook Take One Tin.
