Vegetarian mains
Squash, Rosemary & Chilli Pasta
A cheap and ebullient weeknight dinner. It can be made with any kind of squash although we’d recommend a Crown Prince or Butternut as the dense orange flesh loves to be cooked into a sauce and soak up the surrounding flavours. If you don't fancy spaghetti, it's good with couscous or robust grains like spelt or farro.
Cook's notes
You can take the base recipe of squash and tomato sauce and give it whatever character you like. Try using harissa in place of the rosemary and chilli, served with couscous yoghurt and mint. Or try a generous spoonful of your favourite curry paste instead for a swift veggie meal alongside some freshly cooked rice.
Ingredients
- 2 tbsp olive oil
- 1 large or 2 small onions (red or white), thinly sliced
- 2 garlic cloves, crushed
- 2 chillies, deseeded and finely chopped
- 1 tbsp freshly chopped rosemary
- 600g of squash cut into a 1cm dice
- 400g tin chopped tomatoes
- 250ml veg stock
- 400g spaghetti or linguine
- 2 tbsp crème fraiche – optional
- handful fresh parsley, chopped (optional)
- Parmesan or vegetarian alternative, to serve
Method
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Step 1
Heat the oil in a large pan over a medium heat. Add the onion and fry gently for 10 minutes until starting to soften.
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Step 2
Add the garlic, chilli, rosemary and squash. Fry for a few minutes before adding the tomatoes and stock. Season with salt and pepper and bring to a simmer. Cook for 15-20 minutes, or until the squash is tender, topping up with the occasional dash of boiling pasta water if the sauce looks like drying out too much before the squash has cooked.
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Step 3
Meanwhile, cook and drain the spaghetti according to the packet instructions.
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Step 4
Taste and tweak the sauce to your liking. Serve with plenty of grated Parmesan and some crème fraiche and parsley to finish if you like.