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Pasta with butternut squash and almonds

Pasta with butternut squash and almonds

A quick pasta loaded with vegetables and flavour. You will be using the whole butternut squash, some of which will be pureed into a sauce. A delicious mediterranean twist with olives, garlic and almonds.

Ingredients

  • 1 butternut squash
  • 300 grams of pasta
  • 150 ml of vegan cream
  • 1 stock cube
  • fresh herbs (sage, rosemary, thyme)
  • 4 cloves of garlic
  • 4 tbsp. almonds
  • 4 tbsp. olives

Preparation

  • 1
    Peel the squash, remove the seeds and cut the bulbous half into coarse pieces. Shallow fry these pieces in a frying pan in a dash of olive oil over a high heat. Stir regularly.

  • 2
    When the squash is al dente, puree it into a smooth sauce with a hand blender or food processor. Season the sauce with a stock cube, a dash of single cream, finely chopped garlic and fresh herbs. Place on a low heat.

  • 3
    Cook the pasta al dente according to the instructions on the packaging. Now drain the pasta, allow excess water to evaporate and stir through the sauce.

  • 4
    Cut the thin part of the butternut squash into equal slices, strips and finally into cubes. Shallow fry the cubes of squash in the frying pan in a dash of olive oil until golden brown. Halfway through, add some almonds, garlic and slices of olives.

  • 5
    Scoop the pasta with butternut squash sauce onto plates and top with the shallow-fried butternut squash with almonds and olives. Garnish with fresh herbs such as sage, thyme and rosemary (flowers).

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