Squash, leek and pinenut trottole pasta
This easy pasta dish is vegetarian and dairy-free, but you can add parmesan or chorizo. Great with salad and delicious hot or cold.
Serves: 2-3
Prep time: 10 mins
Cooking time: 20 mins
Half a squash, peeled and chopped into bite-size pieces
1 medium leek, washed and cut into chunks
1 medium-hot chilli, finely sliced
1 large clove garlic, finely chopped
250g spinach trottole pasta
1 jar tomato and basil sauce
Olive oil
Sea salt and cracked pepper
Roasted pumpkin seeds
Roasted pinenuts
Parmesan shavings (optional)
Thinly-sliced chorizo (optional)
1. Pre-heat the oven to 180ºC (gas mark 6). Place the squash, leek, garlic and chilli in a medium sized roasting dish. Drizzle generously with olive oil and mix well to ensure the oil is evenly spread over the vegetables. Season to taste with the sea salt and cracked pepper.
2. Roast for approximately 20 mins, removing the tray after 10 mins to turn and baste the vegetables.
3. Add a dash of olive oil and a pinch of sea salt to a medium-sized pan of boiling water then add the spinach trottole pasta and cook for 9 mins.
4. Add the pumpkin seeds and pinenuts to the roasting vegetables for the last 5 mins.
5. Drain the pasta, return the empty pan to the stove and add a jar of tomato and basil sauce. When the sauce has heated through, add the pasta and stir well.
6. Remove the vegetables and seeds from the oven and add to the pasta and sauce. Mix evenly and serve.
Cook's tip: Add extra flavour by garnishing with parmesan shavings and thinly sliced Spanish chorizo.
More recipes:
Pasta and roast butternut squash
Butternut squash, spinach & parmesan tart
Tagliatelle with brie and pine nuts
Where to next?
More recipes with nuts and seeds
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