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Plantseekers » Recipes » Sweet Dumpling Squash, Courgette & Pinenut Pasta

Sweet Dumpling Squash, Courgette & Pinenut Pasta

Helen Trendell - picture
By Helen
Published 01-10-2022

Roasted sweet dumpling squash and courgette with oregano, pinenut, squash and courgette pasta sauce topped with toasted pinenuts and fresh herbs

  • 2 Servings
  • 10 Mins Prep Time
  • 50 Mins Cook Time

Ingredients

  • 1 Sweet Dumpling Squash
  • 1 Large Courgette
  • 4 Garlic Cloves
  • 4 Tbsp Pinenuts
  • 2 Tbsp Fresh Oregano
  • Juice of 1/2 Lemon
  • 1.5 Tbsp Nutritional Yeast
  • 3 Tbsp Olive Oil
  • 180g Wholewheat Tagliatelle
  • Salt
  • Pepper

Method

  1. Heat a fan assisted oven to 200 degrees celsius.
  2. Wash the sweet dumpling squash and courgette. Halve the sweet dumpling squash, scooping out the seeds and discarding, before slicing and cutting into large chunks. Chop the courgette into similar sized pieces. Peel the garlic cloves.
  3. Add the sweet dumpling squash and courgette pieces to a large roasting tin, drizzle with olive oil and roast for 45 minutes until starting to char on the edges. After 15 minutes, turn the veg and add the garlic cloves.
  4. In a small non-stick frying pan, lightly toast the pinenuts moving around frequently so they slightly brown being careful not to burn them and set aside once ready (around 5 minutes).
  5. Wash and prepare the fresh oregano, removing the leaves and setting aside.
  6. Once the sweet dumpling squash and courgette are cooked, transfer 1/2 of the vegetables and all the roasted garlic to a food processor, along with 1/2 the toasted pinenuts, fresh oregano, nutritional yeast, lemon juice, salt, pepper and remaining olive oil before blending. Then add some of the pasta water until you get a thick pasta sauce consistency.
  7. Drain the pasta before returning to the empty saucepan and stir in the vegetable pasta sauce to fully coat.
  8. Divide the pasta and sauce combination across the portions, pile on the remaining roasted sweet dumpling squash and courgette pieces, topping with the remaining toasted pinenuts and a scatter of fresh oregano.