This butternut and caramelised onion pasta recipe is beautiful and tastes even better than it looks. Packed with loads of flavour, this dish was born out of simple ingredients that are prepared well. This recipe is easy to make and a great meal to share at the dinner table (or on the couch), with friends and family. This recipe serves 2 people.
WHAT YOU CAN GET FROM US:
- 1 handful of fresh sage leaves
- 200g of linguine
- 50g of roasted almonds (or hazelnuts), chopped
- 2 ancho chillies
- 1 large red onion, thickly sliced
- 2 cloves of garlic, minced
- 400g butternut, peeled
- 2 tablespoons of balsamic vinegar
- 3 tablespoons of extra virgin olive oil
- 2 teaspoon of ground sea salt
- 1 teaspoon of ground black peppercorns
WHAT YOU MAY ALREADY HAVE:
- 1 tablespoon of brown sugar
- 1/4 cup of nutritional yeast
- First, preheat the oven to 200°C and line a large baking tray with parchment paper. Then, dice your butternut into about 2cm pieces, coat with about 2 teaspoons of olive oil and season with 1 teaspoon of salt. Place on one side of the baking tray spaced apart.
- Next, in a small bowl, coat the onion slices in about 1 tablespoon of olive oil. Then, place them next to the butternut and put the tray in the oven for 30 minutes, until the butternut is golden brown. Make sure to overlap the onions slices so that they stay moist.
- Once, they are finished roasting, remove the butternut from the oven and set it aside. Sprinkle the sugar and balsamic vinegar over the onions and toss well. Return only the onions to the oven for another few minutes until they are nicely caramelised.
- In the meantime, cook the pasta until al dente (according to the packaging instructions) for about 7 minutes until al dente, stirring occasionally, saving about 2 tablespoons of the cooking water.
- After this, in a large pan, on low heat, add 2 tablespoon olive oil. Add the sage, chillies (broken into small pieces) and garlic. Cook them until the garlic is softened and fragrant, but not brown, and the sage is crisp on the edges.
- Finally, add the pasta and cooking water to the pan. Stir in the nutritional yeast until the pasta is well coated. Season with a pinch of salt and pepper, to taste. Plate up the pasta into a pasta bowl, top it with the caramelised onion, roast butternut and toasted nuts.
- Serve and enjoy!
This butternut and caramelised onion pasta recipe is easily stored in the fridge. Simply transfer the pasta into a container with a lid (preferably airtight). Put it into the fridge for up to 3 days. To reheat the pasta, just place it in the microwave until warm.
For this dish, you can also use any pasta of your choice or pumpkin instead of butternut. To try some more of our amazing pasta recipes, make sure to have a look at our Linguine With Mussels Recipe and Spaghetti al Limone Recipe
That is how to make this butternut and caramelised onion pasta dish from the comfort of your home.
Recipe by Bronwyn Darne