Roasted Squash & Red Onion Pasta
- Ready In:
- 55mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 1 (700 g) butternut squash
- 2 red onions
- 2 garlic cloves, sliced
- 175 g penne or 175 g rigatoni pasta
- 3 tablespoons creme fraiche, low fat is fine
directions
- Preheat the oven to 200C/gas 6/fan 180°C
- Peel and deseed the squash; cut it into mouthful-sized chunks and tip into a roasting tin.
- Peel the onions, leaving the root intact.
- Cut each, through the root, into eight wedges and put them in the tin.
- Add the garlic to the tin with 2 tablespoons of olive oil.
- Sprinkle generously with salt and pepper, then toss everything together with your hands until all the ingredients are glistening.
- Roast for 45 minutes, until everything has browned nicely.
- Meanwhile, cook the pasta in a large pan of salted water following the timings given on the packet.
- Drain the pasta, reserving about 4 tbsp of the cooking water.
- Remove the tin from the oven and add the cooking water and crème fraîche, stirring everything together lightly.
- Tip in the pasta and toss well.
- Serve with a sprinkling of freshly grated Parmesan.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...