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Pasta with roasted squash and sweet potato

Pasta with roasted squash and sweet potato

By Benjamin Mallari
10’ Prep time
25’ Cook time
35’ Total time
513 Calories
2 Serving

Summary

1 of your 5 a day.
Benjamin Mallari 0 Followers

Step by Step

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Step 1

Preheat the oven to 220°C, gas mark 7. Toss the butternut squash, sweet potato and shallot with the olive oil, rosemary, garlic and seasoning. Place in a roasting tin in a single layer, then roast for 25 minutes, stirring once or twice, until tender and charred. Add in the goat’s cheese and pine nuts and toss to coat in the cooking juices
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Step 2

Meanwhile, bring a large pan of water to the boil. Add the pasta and cook according to pack instructions until just tender. Drain, then toss with the roasted vegetables, check seasoning and serve with some grated goat’s cheese.

Ingredient

  • Pine nuts
    Pine nuts
    25 grams
  • Garlic cloves
    Garlic cloves
    2
  • Extra virgin olive oil
    Extra virgin olive oil
    2 tbsp
  • Large shallot
    Large shallot
    1
  • Sprig fresh rosemary
    Sprig fresh rosemary
    1
  • Waitrose ready diced butternut and sweet potato
    Waitrose ready diced butternut and sweet potato
    350 grams
  • Cornish larder mature english goat's cheese
    Cornish larder mature english goat's cheese
    50 grams
  • Fresh orecchiette or penne pasta
    Fresh orecchiette or penne pasta
    250 grams

Nutrition Facts

View nutrition facts
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