Meat Free Monday Recipe
Here is today’s meat free monday recipe for tagliatelle with butternut squash. I love this simple pasta recipe using one of my favourite vegetables – butternut squash. I adore the sweet nutty taste and the rich orange colour of the squash and it is packed full of nutritrional goodness. My favourite way to cook this vegetable is to roast it in the oven, which really enhances its flavour.
Tagliatelle with Butternut Squash
- butternut squash, peeled and cut in narrow batons or chopped (about 550g /1¼lb flesh)
- 3-4 tablespoons olive oil
- 1 clove garlic, chopped
- 350g (12oz) tagliatelle
- 1 vegetable stock cube in 1.7lt (3 pts) water
- Salt and freshly ground black pepper
- 3-4 handfuls of fresh watercress
- 220g (7fl oz) creme fraiche
- 50g (2oz) fresh Parmesan, grated or shaved in curls using a potato peeler
- 25-50g (1-2oz) pine nuts, toasted
- Cut the butternut squash in half, then in quarters and peel it with a sharp knife. Slice the flesh into narrow finger-like batons or cubes.
- Heat the olive oil on a generous piece of foil on a flat tin in the oven. Put the butternut squash and the garlic into the hot oil and toss, coating both with the oil.
- Bake in the oven for about 15-20 minutes, or until the squash is tender enough to eat, tossing once or twice in the oil during that time.
- Meanwhile, cook the tagliatelle in the light chicken stock according to the directions on the packet. Drain well.
- Toss the tagliatelle with the butternut squash — you can mix in the olive oil in which the squash has been cooked as well, if you like. Season with salt and pepper. Put into a warm serving bowl and serve immediately, tossing the watercress and the creme fraiche through, or serving on the side, if preferred. Scatter the Parmesan and the toasted pine nuts over the top.
Adapted from a recipe by Clodagh McKenna