Here's another warm and delicious student recipe to get you through the cold winter months. This pasta sauce tastes rich, creamy and indulgent. However, the sauce is made from butternut squash and doesn't actually have any cream in it so it's not nearly as unhealthy as many alternatives. Nice!
This is a quick and easy pasta to make, ideal to keep you going during intense revision days and perfect for students without much experience of cooking. Before you get started making this recipe, be aware that you will need a food processor or blender to make the sauce lovely and smooth.
This is a vegetarian recipe, but if you're feeling carnivorous, sprinkle some slices of crispy bacon on top for an even tastier dish! Mmm...
You will need:
- Olive oil
- 30 oz butternut squash
- 1 medium onion
- 2 garlic cloves
- Red pepper flakes
- Salt and pepper
- 0.5 litres vegetable stock (this can be bought pre-made or made from a stock cube)
- 12 oz linguine or fettucine
- Prepare the butternut squash by removing the peel and seeds and chopping the flesh into small cubes.
- Thinly chop the onion and crush the garlic with a garlic crusher.
- Heat a splash of oil in a large pan over a medium heat.
- Add the squash, onion and garlic and about 1/8th of a teaspoon of the red pepper flakes (more if you want it particularly spicy) to the pan.
- Cook, stirring occasionally, for about 10 minutes or until the onion has become translucent.
- Add the stock, stir together, and turn up the heat until it begins to boil.
- Once the mixture is boiling, reduce the heat until simmering and leave to cook for about 15 minutes until the squash is very soft and the liquid has reduced by about a half. Keep an eye on the pan and top up with water if it too much liquid evaporates.
- While this is happening, cook the linguine or fettucine in boiling water according to the cooking instructions on the packet - this should take about ten minutes.
- Scoop out a mug of the cooking water from the pasta and then drain the pasta.
- Remove the squash mixture from the heat and allow to cool for a few minutes. Transfer the squash mixture to the food processor and blend until smooth.
- Season with salt and pepper to taste.
- Combine the drained pasta and squash mixture in a pan. Add a few splashes of the pasta's cooking water and cook over a medium heat for a couple of minutes, tossing together until all of the pasta is coated with sauce. Add more cooking liquid as needed.
- Serve the pasta with grated cheese on top or alongside a meat or fish dish of your choice.
Recipe adapted from here