Creamy butternut squash tagliatelle with a rosemary and thyme chickpea crumb
Creamy butternut squash tagliatelle with a rosemary and thyme chickpea crumb
by lnfinity
2 Comments
lnfinity
###Ingredients
* Tagliatelle for 2 * 1/2 a medium/large butternut squash * 1 head garlic * 5 springs rosemary, 3 finely chopped * 5 sprigs thyme, leaves removed * 240g chickpeas, drained, rinsed and dried. * 1.5 tbsp white miso * 3 tbsp nooch * 100g butterbeans or cannellini * 1/2 tsp cumin * 1/2 tsp smoked paprika * 1/4 tsp cinnamon * Juice of one lemon * 60g cashew nuts (sub almonds or sunflower seeds) * Extra virgin olive oil * Salt
**To serve**
* kale, lightly dressed in olive oil * apple cider vinegar * a little salt (massage into the leaves)
###Instructions
1. Pre heat oven to 200c fan
1. Halve, deseed and cross cross score one half of the squash. Save the other for another recipe, perhaps a soup! Cut the top of a whole garlic bulb, exposing the cloves.
1. Put oil in the bottom of a roasting dish. Place the squash on top, cut side down. Place the garlic, also cut side down, in the hollow bit of the squash. Oil and salt the other side of the squash. Put two rosemary sprigs underneath Roast at 200c for 30-35 mins or until soft.
1. Add the chickpeas, chopped herbs, salt and olive oil to a small baking dish. Mash roughly with a fork. Mix the oil and salt in well, roast for 20 mins until golden and crispy.
1. Cook the pasta in very salty water until al dente. Reserve 2 big mugs of the pasta water. Soak cashew nuts in boiling water.
1. To a blender cup, add the miso, nooch, the roasted garlic, the roasted squash (scoop it out of the skin with a spoon, save the skin for later) the spices, the cashews, lemon juice, the butter beans if using, and 1/2 a cup of pasta water. Blend and season to taste. You may need a little salt, depending on how salty your pasta water was.
1. Combine pasta and sauce, add more pasta water if you need. serve with lightly dressed kale, the crispy squash skin, the chickpea crumb and a good grind of black pepper.
2 Comments
###Ingredients
* Tagliatelle for 2
* 1/2 a medium/large butternut squash
* 1 head garlic
* 5 springs rosemary, 3 finely chopped
* 5 sprigs thyme, leaves removed
* 240g chickpeas, drained, rinsed and dried.
* 1.5 tbsp white miso
* 3 tbsp nooch
* 100g butterbeans or cannellini
* 1/2 tsp cumin
* 1/2 tsp smoked paprika
* 1/4 tsp cinnamon
* Juice of one lemon
* 60g cashew nuts (sub almonds or sunflower seeds)
* Extra virgin olive oil
* Salt
**To serve**
* kale, lightly dressed in olive oil
* apple cider vinegar
* a little salt (massage into the leaves)
###Instructions
1. Pre heat oven to 200c fan
1. Halve, deseed and cross cross score one half of the squash. Save the other for another recipe, perhaps a soup! Cut the top of a whole garlic bulb, exposing the cloves.
1. Put oil in the bottom of a roasting dish. Place the squash on top, cut side down. Place the garlic, also cut side down, in the hollow bit of the squash. Oil and salt the other side of the squash. Put two rosemary sprigs underneath Roast at 200c for 30-35 mins or until soft.
1. Add the chickpeas, chopped herbs, salt and olive oil to a small baking dish. Mash roughly with a fork. Mix the oil and salt in well, roast for 20 mins until golden and crispy.
1. Cook the pasta in very salty water until al dente. Reserve 2 big mugs of the pasta water. Soak cashew nuts in boiling water.
1. To a blender cup, add the miso, nooch, the roasted garlic, the roasted squash (scoop it out of the skin with a spoon, save the skin for later) the spices, the cashews, lemon juice, the butter beans if using, and 1/2 a cup of pasta water. Blend and season to taste. You may need a little salt, depending on how salty your pasta water was.
1. Combine pasta and sauce, add more pasta water if you need. serve with lightly dressed kale, the crispy squash skin, the chickpea crumb and a good grind of black pepper.
[Source](https://www.instagram.com/reel/C0Zpu3Iq-Jw/)
Imagine if she could make recipe gifs without ho’in her braless self out for likes🤷🏿♀️