The team from Food Wave worked hard to feed a LOT of people at our Chorlton Eats event in October 2022: the kitchen was a hive of activity, with a fantastic team of young chefs cooking on-site.
Their gorgeous, golden pasta dish was a huge hit and showed that you can make something wonderful, warming and tasty with relatively little. This recipe has a carbon footprint of just 451g of carbon dioxide per serving. That means it has one-fifth of the footprint of a burger. I know which I’d rather have….
Ingredients – serves 3-4
2tsps smoked paprika
1/4tsp chili powder
1/4 tsp salt
Pasta and sauce
1 tbsp of oil
1 large butternut squash
300g dry pasta
1 veg stock cube
1 large red pepper
1 large onion
2 garlic cloves
Sage leaves (optional)
A sprinkle of chili flakes (optional)
Preheat the oven to 200C
Combine all the seasoning ingredients in a small bowl.
Peel and de-seed your squash and chop into chunks (1″ or so). Put half the butternut squash on a roasting tray, along with the onion (also chopped) and peeled garlic cloves.
Put the other half of the squash on a tray with the chopped red pepper
Coat all your veggies (both trays) with oil and your seasoning mix, then roast the lot for 20-30 minutes, or until tender
While it’s all in the oven, you can cook the pasta in a large pan of boiling water.
Fry a few sage leaves in oil until they’re crispy (keep a close eye on them so they don’t burn).
Then blend the veggies from the first tray (squash, onions and garlic) until smooth. Add veg stock as needed to make a saucy texture. You can add a splash of the pasta water too.
Combine the pasta and sauce, then mix through the lovely roasted chunks of squash and red pepper.
Top with crispy sage leaves, a sprinkle of chilli flakes or whatever takes your fancy.