Squash pasta with squash cooked two ways, sounds delicious isn’t it? Not only that my husband and I thought it’s tasty, it’s vegan and very healthy too. The sauce of the pasta is made from mashed squash, so it was less calories and it’s a lovely way to add more veggies in the dish. I used a small to medium squash for the dish. I think that this might be a good way to add veggies for fussy eaters.
The only downside is that the squash is cooked two ways, so more pans to wash.
Ingredients for 2 servings of Squash pasta:
– 160g wholemeal pasta
– 1 squash
– 30g pumpkin seeds, raw
– 2 spoons of oil
– 1 tsp chilli oil
– sea salt
– dried parsley
– garlic granules
– white pepper
– fresh parsley
Start by washing and chopping the squash. I would suggest to keep the better looking cubes for stir-fry. Half of the squash must be boiled for around 25 minutes, until is soft.
Put the boiled squash in the food processor or hand blender. Add a couple of spoons of water, salt, pepper, dried parsley and garlic granules. Whizz until the squash becomes a smooth mash. Taste and add more spices if you want, keep in mind that this mash will flavour the pasta, so add plenty of condiments.
Meanwhile boil the other half of the squash, the better looking cubes, for 20 minutes. Drain and rinse in cold water to stop the cooking process. Boil the pasta, according to the instructions on the package, mostly need only 10 minutes in the pan. Rinse with cold water after the pasta is boiled. Stir fry the squash cubes until it starts to get a bit of colour on it, add garlic powder and salt and stir. Leave on a side.
Put the pumpkin seeds in a small bowl and cook it in the microwave at full speed for a couple of minutes, taking the bowl out every 30 seconds and stir. When the seeds are cooked, add the chilli oil and sea salt and stir, so all the seeds are coated with the oil. Wash and chop fresh parsley.
In a frying pan, pour the vegetable oil, add the pasta and cook for a minute or so, stirring from time to time. Scoop the squash mash and incorporate. If the mash is too thick, add a spoon of water and stir. Leave to cook for a minute or two, toss in the squash cubes and stir.
Put the pasta on the plates, sprinkle lots of fresh parsley and the pumpkin seeds. The squash pasta dish is ready to be enjoyed.
Do you like pasta with squash?