Friday, January 28, 2011

An Old Stand-By

So after my day of errands and muffin making, I did NOT feel like cooking.  So I threw together this pasta that is something different, pretty healthy, quick and very yummy.  The kids like it too, and that's saying something for a boy who will only eat something if it's buried under a half a bottle of ketchup.

Roasted Red Pepper and Squash Pasta
  • 1 large Butternut squash
  • 1 Pound (454 g) fusilli  or penne pasta (I used spelt fusilli)
  • 2 red onions
  • 1 Cup (225 g) creme fraiche
  • 1 Tbsp vegetable oil
  • 1 Cup (225 g) fresh grated Parmesan 
  • Salt and Pepper to taste
Preheat oven to 200.  Put pasta in pot with water and cook until al dente.   Peel and dice your squash.  Peel and cut your red onions into wedges (about 6 per onion).  Put vegetables into baking pan and coat with 1 Tbsp vegetable oil.  Roast vegetables in oven for 35 minutes.  Combine pasta, roasted veg, creme fraiche, Parmesan, salt and pepper.  Top with more Parmesan when serving.

Adapted from BBC Good Food.

Super easy, super comforting.

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