Butternut and yoghurt pasta with crisp garlic and quick chilli sauce
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings as starter or 2 as main
Roasted butternut and Greek yoghurt squash give this pasta a delicious silky texture with plenty of flavour.
Ingredients
- 1kg butternut squash, peeled, deseeded and cut into roughly 2½cm cubes (850g net weight)
- 1 onion, peeled and cut into 6 wedges
- 120ml olive oil
- Salt and black pepper
- 6 garlic cloves, peeled and thinly sliced
- 1 plum tomato, roughly chopped
- 3 red chillies, deseeded and roughly chopped
- 1½ tbsp cider vinegar
- 200g pasta bows
- 500g Greek yoghurt, at room temperature
- 1¼ tsp ground cumin
- 2 egg yolks
- 1½ tsp cornflour
- 5g parsley leaves, roughly chopped, plus extra leaves to garnish
Method
Heat the oven to 250C (230C fan). Put the squash, onion, three tablespoons of oil, three-quarters of a teaspoon of salt and a good grind of pepper in a medium bowl, then toss to combine. Transfer to an oven tray lined with baking paper and roast for about 30 minutes, stirring once or twice, until softened and charred, then keep warm.
While the squash is roasting, put the garlic and two tablespoons of oil in a small frying pan on a medium heat, and cook gently, stirring occasionally, until the garlic becomes deeply golden and crisp – about 12 minutes. Use a slotted spoon to lift the garlic on to a plate lined with kitchen paper; reserve the oil.
Blitz the tomato, chillies and a quarter-teaspoon of salt until finely minced, scraping down the bowl as you go. Add the vinegar and two tablespoons of oil, pulse for a few seconds, then tip into a small bowl.
Cook the pasta in plenty of salted, boiling water until al dente – about seven minutes, then drain, reserving 200ml of the cooking water.
In a blender, blitz the yoghurt, remaining tablespoon of oil, cumin, egg yolks, cornflour and a third of a teaspoon of salt until smooth – about a minute. Pour into a large sauté pan on a medium heat and cook, stirring, until thickened and just beginning to bubble – about 15 minutes. Add the pasta, reserved pasta water, chopped parsley and half the squash mix, and cook for four minutes, until just heated through.
Transfer to a large platter and top with the remaining squash mix. Drizzle with a third of the chilli sauce – serve the rest alongside – then top with the fried garlic, parsley leaves and reserved garlic oil.
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