Pasta and Rice
Pasta with squash carrot ‘pesto’ and garlic breadcrumbs
If I told you that this recipe has origins in baby food would that put you off? No, wait! Hear
The first version was filling but it definitely would not win any culinary awards if you catch my drift… This incarnation however – with added herbs, parmesan, garlicky breadcrumbs and white wine – is not just filling it is finger-licking delicious! Serve this as a springtime lunch with a bottle of chilled wine – the Lindeman’s Bin 65 Chardonnay was a perfect match – preferably al fresco and you can be sure everyone will be singing your praises and asking for seconds. You may want to keep the baby food origin story under wraps though…
Pasta with squash carrot ‘pesto’ and garlic breadcrumbs
Serves 3-4
400g | 14oz butternut squash, peeled and cubed
200g | 7oz carrots, peeled and cubed
3 shallots, finely chopped
50g | 2oz unsalted butter
400ml | 13.5fl oz hot vegetable stock
100ml | 3.4fl oz white wine (I used Lindeman’s Bin 65 Chardonnay)
handful fresh sage leaves, very finely chopped (reserve a couple to garnish)
3 tbsp flat leaf parsley, very finely chopped
salt and freshly ground pepper
freshly grated (vegetarian) Parmesan to serve
enough bucatini (or spaghetti) to serve 4
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100g | 3.5oz fresh breadcrumbs (1 thick slice of bread, preferably wholemeal)
1 tsp garlic granules
