Page title and description

Squash and rosemary pasta
Vegetarian mains
Squash and rosemary pasta
Ingredients
- 1 onion, finely diced
- 1 large rosemary stalk, leaves chopped
- 2 garlic cloves, peeled and finely chopped
- 1 small squash
- 300ml hot stock
- 2 tbsp crème fraiche
- 1 nutmeg
- 250g pasta
- Parmesan
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
-
Step 1
Put a large pan of salted water on to boil. Heat 2 tablespoons of oil a saucepan and gently fry the onions for 10 minutes until starting to soften. Peel the squash and remove the soft seedy core with a spoon. Coarsely grate 400g of the flesh. -
Step 2
Add the rosemary, garlic and grated squash. Fry gently for 2-3 minutes before tipping in the stock. Simmer gently for 15 minutes until the squash is tender. Stir in the crème fraiche. Season with salt, pepper and a generous grating of nutmeg to your taste. -
Step 3
Cook the pasta. At this point you can leave the sauce as it is or blend it into a smooth silky sauce with a stick blender or liquidizer. You want the texture to be just thicker than double cream, thin with a dash of pasta water if too thick. -
Step 4
Drain the pasta, add in the sauce and mix well. Serve with grated Parmesan and a few turns of black pepper.