Squash linguine

Method5 steps · about 1 hr 5 min

1. 1

   Step 1: Heat the oven to200 °C /180 °C fan/gas6. Peel, deseed and chop the squash, measuring three hundred and fifty grams prepared pieces. Peel all three garlic cloves. Put all the prepared squash and garlic on a baking tray and drizzle with all three tablespoons measured roasting olive oil.

   Uses 350 g prepared chopped butternut squash · 3 garlic cloves, peeled · 3 tbsp olive oil for roasting squash and garlic

2. 2

   Step 2: Roast the squash-garlic tray at200 °C /180 °C fan/gas6 for thirty-five to forty minutes until soft. Season the entire roasted batch with the separate squash salt and black pepper.

   Roast squash and garlic until soft · 40 minUses The complete roasting tray · Salt for roasted squash seasoning, to taste · Black pepper for roasted squash seasoning, to taste

3. 3

   Step 3: Cook all three hundred and fifty grams dry vegan linguine (350 g) in fresh water according to its own package directions until al dente. Before draining, reserve four hundred millilitres of the pasta cooking water for the sauce. Drain the cooked linguine, discarding the remaining water.

   Uses 350 g dry vegan linguine · Fresh water for cooking linguine; reserve400ml of its cooked water for sauce

4. 4

   Step 4: Use a stick blender to blend all the roasted squash, garlic and tray oil with all four hundred millilitres reserved pasta cooking water into a smooth sauce. Wash and dry the sage (1 small bunch) thoroughly and pick all its leaves. Heat the separate little sage-frying olive oil in a frying pan, fry the prepared leaves until crisp without burning, then lift onto kitchen paper to drain. Keep that same used frying pan and its retained oil for warming the pasta.

   Uses All prepared roasted squash garlic and oil · All400ml reserved water · 1 small bunch fresh sage · A little additional olive oil for frying sage, as needed

5. 5

   Step 5: Tip all the cooked linguine and the complete blended squash sauce into the retained sage-oil pan. Toss and warm through until thoroughly hot and evenly coated. Divide into four portions and scatter all the crisp drained sage leaves over them.

   Uses All cooked drained linguine · All blended sauce and its retained frying pan · All prepared crisp sage leaves