The other day I
cooked this butternut squash pasta recipe and it was a beautiful
dish. The original recipe is here: Nigel Slater’s butternut squash with orecchiette and tomato recipe. Frying the squash in
butter and oil mixture just gives it such a great taste. Nigel really is on to something here. I love the
warmth that comes from the cumin seeds and the slight heat from the
chilli flakes. All in all this is a great vegetarian dish, and super
easy to make!
I made a few
changes to the original recipe. Instead of orecchiette I used spelt
tagliatelle, nice organic pasta that I snapped with me from the
health food shop, and I'll have to buy it again. It stayed nicely al
dente and added some nuttiness to the dish.
I added a clove of
garlic to the dish, which wasn't in Nigel's recipe, but I don't think
that it made things worse.
I had to use fresh
basil instead of sage. When I shopped for this recipe, my shop
unfortunately didn't have any fresh sage, so I opted for basil, which
was also lovely, but I really hope to taste this dish with sage as
well.
Have a good
weekend!
Your VegHog
That looks lovely. I'm trying to work out what to do with my pumpkins after Halloween - I think I now have the answer! Thanks!
ReplyDeleteHi Belinda! That was a very nice recipe indeed, I'm sure you'll like it with your pumpkins. :)
Delete