Roasted Butternut Squash Zucchini Pasta
But as you all know nothing gets me down for too long. I do believe that no matter what life throws at us we have to shake it off and keep going. Even the happiest and most positive people have bad days. So it’s ok not to be ok. We live in a fake world where everyone has to pretend to have perfect lives, perfect kids and perfect marriages. Did I tell you there is no such thing! Just reminding you, in case you also have trouble accepting that you can be less than perfect and it’s totally ok. It’s also ok to be weird and wonderful…haha! Back to my oh so yummy Roasted Butternut Squash Zucchini Pasta. Zucchini is same as baby marrow. This Pasta was so good we couldn’t get enough of it. The sauce is so tasty, it’s a rich sauce with a hint of cream. You will be using it with everything. I did add my Indian touch to it by adding spice to the veggies. It’s not overly spicy but just makes the dish a little more exciting. Being vegetarian for a whole month is creating a lot of drama in our home. My boys are allergic to every veggie I cook but don’t worry it gets forced down…Lol! They know if they don’t eat what’s cooked they will starve. So they are doing pretty well despite their drama every few hours. My 12-year-old is going through a lot of fruit so that’s a good thing. If he can’t find some chicken in the kitchen he eats an apple…haha!
Ingredients for this recipe:
I did make a roast pepper tomato sauce for this recipe. I then roasted the vegetable separately and added it to the pasta. If you don’t wish to add the veggies you don’t have to. Still tastes amazing without it. You can also replace the veggies with chicken or other veggies if you prefer. For the sauce you will need roasted red peppers (I used store bought in a jar), Roma tomatoes, chillies, garlic, dried Italian herbs, cream, tomato paste, salt and pepper. Roast veggies consists of butternut squash, zucchini (baby marrow), onion, paprika, chilli powder, cumin, coriander, onion powder, garlic powder, olive oil, salt and pepper. Of course you will need pasta and lots of mozzarella cheese. I used penne pasta but any pasta of your choice can work.
Making the dish
This is also one of those no fuss recipes. The ingredients for the sauce also gets roasted in the oven with the veggies so not much cooking to do. You heat the sauce and mix all the ingredients together. Sprinkle cheese on top and it gets popped in the oven for about 15-20 minutes. Also remember to save some pasta water, this makes the sauce silky. Do not add oil when boiling pasta, trust me it’s not needed. When you add your pasta to the boiled water you need to mix it straight away so the pasta doesn’t stick together. The sauce adheres to the pasta better if you don’t add oil.
More Pasta Recipes to try: Gigi Hadid Pasta Recipe Creamy Chilli Garlic Chicken Pasta Mouthwatering Creamy Chilli Garlic Prawn Pasta If you loved this, please share!
