Bucatini with Smokey Chipotle Squash

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Thick, al dente bucatini pasta in a creamy sauce of roast squash, red bell pepper, cashews, chipotle, tomato and onions. Double carbs….yes. Actually quadruple. But with all that veg, you’re marching right into your 5 a day. So you’re good to go. Besides, double carbs are no longer a sin. They’re back in.

Bucatini with Smoky Chipotle Squash
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Bucatini with Smoky Chipotle Squash

Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Ingredients

  • 300g Butternut Squash, chopped

  • 1 Red Bell Pepper, chopped

  • 1 Small Red Onion, chopped

  • 80g Cashew Nuts, blitzed or crushed

  • 400ml Water

  • 1 Tbsp Chipotle Paste

  • 100ml Tomato Passata

  • Sunflower Oil

  • Bucatini pasta for 4 people

  • Parmesan or a vegan alternative

Directions

  • Soak cashews in 400ml of boiling water with chipotle paste for 30 mins
  • Preheat oven to 200c or 180c (fan)
  • Roast the chopped veg with some oil for about 30 mins or until caramelised.
  • Combine roast veg, cashew nuts, chipotle liquid, passata and blend.
  • Add 2 Tbsp of sunflower oil and blend again
  • Season with plenty of salt and pepper
  • Cook pasta al dente
  • Serve with crispy kale and parmesan

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