Pasta with roasted squash and sweet potato
- CourseMain meal
- Prepare10 mins
- Cook25 mins
- Total time35 mins
- 350g Waitrose Ready Diced Butternut and Sweet Potato
- 1 large shallot, sliced
- 2 tbsp extra virgin olive oil
- 1 large sprig fresh rosemary, chopped (plus 1 for garnishing)
- 2 cloves garlic, chopped
- 50g Cornish Larder Mature English Goat's Cheese. diced
- 25g pine nuts, toasted
- 250g fresh orecchiette or penne pasta
Preheat the oven to 220°C, gas mark 7. Toss the butternut squash, sweet potato and shallot with the olive oil, rosemary, garlic and seasoning. Place in a roasting tin in a single layer, then roast for 25 minutes, stirring once or twice, until tender and charred. Add in the goat’s cheese and pine nuts and toss to coat in the cooking juices
Meanwhile, bring a large pan of water to the boil. Add the pasta and cook according to pack instructions until just tender. Drain, then toss with the roasted vegetables, check seasoning and serve with some grated goat’s cheese.
For non-vegetarians add a 70g pack Waitrose Cubetti Di Pancetta to the roasting tin with the vegetables.
And to drink...
This aromatic white has freshness combined with
a depth of fruit flavour that will sit beautifully alongside the nuts, herbs and textures here, and is suitable for vegetarians:
Araldica La Luciana
Gavi, Piedmont, Italy
Typical values per serving when made using specific products in recipe