Home | Categories | Vegan dishes | Sunset Squash Pasta
Sunset Squash Pasta

Elevate Your Vegan Cuisine with Sunset Squash Pasta

Introducing Sunset Squash Pasta

Immerse yourself in the flavors of autumn with our sensational Sunset Squash Pasta. A symphony of savory butternut squash, tangy tomatoes, and aromatic fresh herbs, this dish promises an unforgettable dining experience.

The Inspiration Behind the Dish

Driven by a passion for seasonal ingredients and bold flavors, this recipe was born from the desire to create a comforting yet sophisticated vegan dish. It's a tribute to the rich palettes of sunset, reflecting warmth and vibrancy on your plate.

Eco-Friendly and Nutrient-Rich

Not only is this dish a feast for the eyes, but it's also kind to the planet. Butternut squash is a sustainable option, packed with vitamins and fiber, making this pasta not only indulgent but healthy too.

  • Experience a blend of textures
  • Delight in a harmony of flavors
  • Enjoy a meal that's both comforting and sophisticated

Perfect for a cozy night in or a fancy dinner party, Sunset Squash Pasta will be the star of any table.

Ingredients

  • 1 medium butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 large red onion, thinly sliced
  • 400g cherry tomatoes, halved
  • 400g pasta of your choice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh basil for garnish
  • Nutritional yeast (optional, for serving)

Мethod of preparation

Start by roasting the butternut squash. Preheat your oven to 200C. Toss the diced squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized. Meanwhile, cook the pasta according to package instructions, drain and set aside. Heat the remaining oil in a large pan over medium heat. Add garlic and onion, sautéing until softened. Introduce the cherry tomatoes, oregano, and dried basil, cooking until the tomatoes soften. Combine the roasted squash with the tomato mixture, then toss with the cooked pasta. Season with salt and pepper to taste. Serve hot, garnished with fresh basil and a sprinkle of nutritional yeast for a cheesy flavor.

See also