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Squash, leek and pinenut trottole pasta
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This easy pasta dish is vegetarian and dairy-free, but you can add parmesan or chorizo. Great with salad and delicious hot or cold.
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Serves: 2-3
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Prep time: 10 mins
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Cooking time: 20 mins
Ingredients
Add extra flavour by garnishing with parmesan shavings and thinly sliced Spanish chorizo.
- 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)
Method
- 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.
- Roast for approximately 20 mins, removing the tray after 10 mins to turn and baste the vegetables.
- 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.
- Add the pumpkin seeds and pinenuts to the roasting vegetables for the last 5 mins.
- 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.
- 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. www.seedsofchange.co.uk
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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