This rosemary pasta is an awesome dinner option, containing few ingredients and little effort! I am a huge fan of butternut and all things squash, so this meal was brilliant. I hope you enjoy as much as I did :)
Ingredients (for 1)
- butternut chopped into chunks (2 cups worth)
- olive oil, rosemary, minced garlic, salt and pepper
- 1 serving of pasta, I used chickpea based for extra protein
- 2 tbsp of pine nuts (Toasted)
- 1 tsp of olive oil
- 1 glove of garlic
- 1/4 cup of diced onion
- 1 pinch of chilli flakes
- 1/2 cup of coconut milk
- 1 cup of spinach
- 1 tsp of arrowroot powder/ cornstarch (optional)
Method:
Preheat your oven to 400F and prepare your butternut but covering the chunks in oil olive and seasoning with rosemary, garlic powder salt and pepper.
Bake the butternut for roughly 30minutes
To a separate tray add your pine nut and place in the oven for 2-5 minutes until golden, make sure to watch them closely and do not burn them
In a small pot boil some water and cook your pasta according to package instructions
In a separate medium pot add a splash of olive oil, once hot add your garlic cooking for 1 minute
To the pot add your chili flake and coconut milk and allow flavors to simmer
Once the pasta is cooked, drain and add to the pot along with the spinach. Stir until spinach is wilted
Add the butternut to the pot, stir until all the flavors have immersed
Serve up in your fav bowl and top with your pine nuts
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