Saturday 12 February 2022

Butternut squash and roasted garlic pasta sauce

This recipe creates a simple and healthy pasta sauce.  This recipe can also be used to make soup by simply adding more cream or water whilst blending. 

  • 1 butternut squash (diced) 
  • 1 white onion (chopped in half) 
  • Handful of fresh garlic cloves 
  • Single cream
  • Fresh rosemary 
  • Salt and pepper 
  • Olive oil 
  1. Roast the diced butternut and onion on a baking tray after drizzling in olive oil.  Roast together with the fresh garlic and rosemary for around 25 minutes.  If you like you can also roast some chopped mushrooms as they go so well with this dish. 
  2. In the meantime boil some pasta. 
  3. Once the veggies have roasted, let them cool slightly before adding the onion, butternut, garlic and rosemary to a blender. 
  4. Once blended, add in some single cream, some pasta water and some more salt to taste and blend again.  It is up to you what consistency you like.  If I am just having this as a soup I'll add more cream and for a sauce I'll add less and keep it thick 
  5. Finally, mix the sauce with the pasta add your roasted mushrooms, parmesan and basil. 


Roasted chickpea salad

This recipe is a very simple go-to salad recipe that can be enjoyed as a meal or as a side dish.  It can also be adapted with whatever salad veggies you like.

To create this salad simply roast a can of chickpeas (preferably on parchment paper so that they don't stick) for roughly 30 minutes until crunchy, shaking them half way through.  

Before roasting them, cover them in the following:

  • A tiny bit of olive oil
  • Garlic granules
  • Onion salt
  • Smoked paprika 
  • Salt and pepper  
  • Chilli flakes 
  • Powdered cumin
These chickpeas will go with almost any salad of your choice.  I kept mine quite simple and went for lettuce, cucumber, tomatoes, onion and avocado.  You can also add a squeeze of lemon over the top. 

© EMMA RENATA. All rights reserved.
Blogger Templates by pipdig