Roasted squash, almond and onion tagliatelle recipe
A healthy pasta dish that plays with autumnal flavours. Think butternut squash, onion, herbs and almonds nestled among silky tagliatelle pasta ribbons and topped with parmesan shavings, if you like.
See method- Serves 4
- 45mins
- 520 calories / serving
Ingredients
- 1 small butternut squash, around 875g (13⁄4lb), peeled and cut into bite-size cubes
- 1 red onion, sliced into thin wedges
- 1 tsp mixed herbs
- 2 garlic cloves, sliced
- 25g (1oz) almonds, roughly chopped
- 200ml (7fl oz) hot vegetable stock
- 400g (13oz) tagliatelle
- 4 tbsp olive oil
- 2tbsp balsamic vinegar
- few sprigs thyme, leaves picked
Each serving contains
- Energy
- 2185kJ 520.0kcal
- Fat
- 18g
- Saturates
- 2g
- Salt
- 0.8g
- Sugars
- 15g
of the Reference intake
Carbohydrate 79.3gProtein 16.0gFibre 5.5g
Method
- Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Put the squash and onion in a large roasting tin. Scatter over the herbs, then drizzle over 2 tbsp of the olive oil. Season and toss everything together to coat in the oil and herbs. Roast for 30-35 minutes or until the squash is tender and just caramelised at the edges. Remove from the oven and add the garlic, almonds and stock. Give everything a good stir, then return to the oven and continue cooking for a further 10 minutes.
- Meanwhile cook the pasta in a large pan of boiling, salted water according to the packet instructions. Drain, then add the pasta to the roasting tin. Combine the olive oil and the balsamic vinegar in a jug and pour over the pasta. Scatter over the thyme leaves, then gently toss everything together until combined. Spoon into bowls and serve immediately.
