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Squash & leek spaghetti

Serves:

2

Cook Time:

35

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Notes

Gorgeous roast squash and red onion along with slowly caramelised leeks make for a delicious vegan pasta dish

Ingredients

  • 1/2 butternut squash, diced

  • 1 cloves garlic, left whole in its skin

  • 1 red onion, cut into wedges

  • 1 tsp. dried oregano

  • 1/2 tbsp. light olive oil/vegetable oil

  • 250g dried spaghetti

  • 1 leek, thinly sliced

Method

  1. Preheat oven to 200°C fan/220°/gas mark 7.

  2. Place the squash, red onion, garlic, dried oregano, a drizzle of oil and salt & pepper and combine.

  3. Roast for 30 mins, keeping an eye to remove the garlic once it is caramelised to avoid it burning.

  4. After the veg has been roasting for 20 minutes, cook the spaghetti with a pinch of salt.

  5. While the pasta is cooking, slowly fry the leeks in around 1/2 tbsp and a pinch of salt. oil until soft and starting to caramelise.

  6. One you have removed the veg from an oven, either blend in a food processor or mash, along with the roasted garlic removed from its skin.

  7. When draining the pasta, reserve around 1 tbsp. of its cooking water.

  8. Place the drained spaghetti back in its pan, tip in the blended roast veg, the reserved pasta water, the leeks and combine.

  9. Top with grated Parmesan, if you fancy.


Nutrition

kcal

564

fat

10.4

sat fat

1

carbs

103.7

sugars

8.4

fibre

6.3

protein

17.6

salt

1

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