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Roasted Butternut Squash Pasta

Add this velvety smooth roasted butternut squash pasta to your menu and we’re sure it’ll be a hit with vegans and meat eaters alike.

Roasted Butternut Squash Pasta – Recipe
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Butternut Squash Sauce

Pasta

  • Penne pasta, cooked 800.0 g
  • Assorted Wild Mushrooms 200.0 g
  • Sprig Rosemary Olive oil, as needed 1.0 x
  • Salt and Pepper, as needed

To Serve

  • Almonds, Toasted, Chopped 20.0 g
  • Fresh Rocket 50.0 g

Preparation

  1. Butternut Squash Sauce

    • Add butternut squash to a tray with onion and garlic, and roast until tender.
    • Remove the squash from the oven and add to a pot, reserving some of the butternut cubes as a garnish.
    • Pour some prepared KNORR Professional Ultimate Vegetable Bouillon into the pot.
    • Reduce heat to low then add HELLMANN’S Vegan Mayo and whisk to form a smooth, creamy sauce.

  2. Pasta

    • Sauté onions and garlic in some oil then add mushrooms and rosemary over high heat until mushrooms are fully cooked.
    • Season with salt and pepper.

  3. To Serve

    • Stir the cooked pasta in the butternut squash sauce then plate it.
    • Top it with sautéed mushrooms and the reserved butternut squash cubes.
    • Garnish with fresh rocket and toasted almonds.