Pasta with creamy squash
Thursday, 5th January 2017 by Chen
pasta with creamy squash sauce

A quick, easy and Italian way of cooking your squash. And if you needed a dish to sum up "comfort food", this just might be it.


3 tbs olive oil

500g squash, peeled and cut into 2cm cubes

2 cloves of garlic, crushed

salt and freshly ground black pepper

300 ml vegetable stock

300g pasta

300ml milk - nut or whole

handful of chopped fresh basil leaves

70g grated parmesan (optional)



Warm the oil in a large frying pan over medium-high heat. Add the squash, garlic, a pinch of salt and a good grind of pepper. Saute until the squash is golden and tender (about 10 minutes).

Transfer the squash into a food processor and puree until smooth.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, stirring occasionally (about 8-10 minutes), then drain.

In a large pot over low heat combine the cooked pasta, pureed squash and the milk. Stir to combine. Add basil and cheese. Stir until mixed together and serve.