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.