Roasted Squash & Paprika Pasta by @deliciouslyella

55 min

4 servings

🎃

1

Butternut squash

🧅

2

Onion

🧄

1 head

Garlic

🫒

2 tbsp

Olive oil

🫘

1 packet

Silken tofu

🥛

75 ml

Oat milk

🍋

1

Lemon

🌼

1 tbsp

Dijon mustard

🧀

2 tbsp

Nutritional yeast

🥢

1 tsp

Tamari

🫙

Ground turmeric

🌶️

Paprika

🧂

Flaky sea salt

⚫

Black pepper

🍝

300 g

Pasta

🌿

Sage leaves

  1. Preheat

    Preheat the oven to 200°C.

  2. Place
    • Butternut squash
    • Onion
    • Olive oil

    Place the squash and onions on a baking tray, drizzle with olive oil and season with salt and pepper, then toss to coat evenly.

  3. Slice
    • Garlic
    • Olive oil

    Slice the top off the garlic bulb to expose the cloves, place on a piece of baking parchment or foil, drizzle with a little oil and wrap tightly to enclose.

  4. Add
    • Garlic
    • Butternut squash

    Add the wrapped garlic to the tray and roast for 30–35 minutes, until the squash is golden and soft.

  5. Cook
    • Pasta

    Meanwhile, cook the pasta according to the packet instructions, reserving a mug of the cooking water before draining.

  6. Transfer
    • Butternut squash
    • Silken tofu
    • Oat milk

    Once the squash is cooked, transfer half of it to a blender along with the tofu, oat milk, lemon zest and juice, mustard, nutritional yeast, tamari, turmeric and paprika.

  7. Squeeze
    • Garlic

    Squeeze the roasted garlic cloves out of their skins into the blender, then blend until smooth.

  8. Season
    • Flaky sea salt

    Season to taste.

  9. Add
    • Pasta

    Add the sauce to a pan with the drained pasta, loosening with a splash of reserved pasta water if needed.

  10. Stir
    • Butternut squash

    Stir through the remaining roasted squash.

  11. Serve
    • Sage leaves

    Serve topped with crispy sage, if using.

Roasted Squash & Paprika Pasta by @deliciouslyella

55 min

4 servings

🎃

1

Butternut squash

🧅

2

Onion

🧄

1 head

Garlic

🫒

2 tbsp

Olive oil

🫘

1 packet

Silken tofu

🥛

75 ml

Oat milk

🍋

1

Lemon

🌼

1 tbsp

Dijon mustard

🧀

2 tbsp

Nutritional yeast

🥢

1 tsp

Tamari

🫙

Ground turmeric

🌶️

Paprika

🧂

Flaky sea salt

⚫

Black pepper

🍝

300 g

Pasta

🌿

Sage leaves

Preparation Steps

  1. Step 1/11

    Preheat the oven to 200°C.

  2. Step 2/11

    Place the squash and onions on a baking tray, drizzle with olive oil and season with salt and pepper, then toss to coat evenly.

    🎃Butternut squash
    🧅Onion
    🫒Olive oil
    🧂Flaky sea salt
    ⚫Black pepper
    🍳Baking tray

  3. Step 3/11

    Slice the top off the garlic bulb to expose the cloves, place on a piece of baking parchment or foil, drizzle with a little oil and wrap tightly to enclose.

    🧄Garlic
    🫒Olive oil
    🔪Knife
    🪵Cutting board
    🧁Baking parchment or foil

  4. Step 4/11

    Add the wrapped garlic to the tray and roast for 30–35 minutes, until the squash is golden and soft.

    🧄Garlic
    🍳Baking tray

  5. Step 5/11

    Meanwhile, cook the pasta according to the packet instructions, reserving a mug of the cooking water before draining.

    🍝Pasta
    🍲Pot
    ☕Mug
    🧺Colander

  6. Step 6/11

    Once the squash is cooked, transfer half of it to a blender along with the tofu, oat milk, lemon zest and juice, mustard, nutritional yeast, tamari, turmeric and paprika.

    🎃Butternut squash
    🫘Silken tofu
    🥛Oat milk
    🍋Lemon
    🌼Dijon mustard
    🧀Nutritional yeast
    🥢Tamari
    🫙Ground turmeric
    🌶️Paprika

  7. Step 7/11

    Squeeze the roasted garlic cloves out of their skins into the blender, then blend until smooth.

    🧄Garlic

  8. Step 8/11

    Season to taste.

    🧂Flaky sea salt
    ⚫Black pepper

  9. Step 9/11

    Add the sauce to a pan with the drained pasta, loosening with a splash of reserved pasta water if needed.

    🍝Pasta
    🍳Pan
    ☕Mug

  10. Step 10/11

    Stir through the remaining roasted squash.

    🎃Butternut squash
    🍳Pan

  11. Step 11/11

    Serve topped with crispy sage, if using.

    🌿Sage leaves

Composition

Ingredients

Types

Vegetables, Oils, Soy, Protein, Dairy Alternative, Fruits, Condiments, Seasoning, Spices, Grains, Herbs

Ingredients

Butternut squash, Onion, Garlic, Olive oil, Silken tofu, Oat milk, Lemon, Dijon mustard, Nutritional yeast, Tamari, Ground turmeric, Paprika, Flaky sea salt, Black pepper, Pasta, Sage leaves

Notes

Butternut squash (peeled, deseeded and cut into 1cm cubes), Onion (halved and finely sliced), Garlic (whole bulb), Silken tofu (drained), Lemon (zested and juiced), Dijon mustard (smooth), Sage leaves (optional, crisped in a little olive oil)

Allergens

Soy, Mustard, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, Halal, Kosher, Egg-Free

Calories

480 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 78g, Fat: 12g, Fiber: 8g, Sugars: 9g

Nutritional Information

Minerals

Calcium: 100mg, Iron: 3.2mg, Potassium: 700mg, Magnesium: 70mg

Vitamins

Vitamin A: 850µg, Vitamin C: 25mg, Vitamin B6: 0.5mg, Folate: 60µg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Baking tray, Baking parchment or foil, Knife, Cutting board, Pan, Pot, Mug, Colander

Appliances

Oven, Blender

Type

Type

Type Of Dish

Main Course, Sauce

Occasions

Everyday Comfort Food, Autumn

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Silky, Creamy, Saucy

Flavors

Savory, Smoky, Earthy, Tangy, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 3 days (Store in an airtight container,Reheat gently with a splash of water or oat milk to loosen the sauce), freezer : 2 months (Freeze the sauce and squash mixture separately from freshly cooked pasta if possible,Thaw overnight in the fridge before reheating)