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
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
100g | 3.5oz fresh breadcrumbs (1 thick slice of bread, preferably wholemeal)
1 tsp garlic granules
- Met the butter in a large non-stick saucepan and fry the shallots over medium-low heat for 2-3 minutes.
- Add the squash, carrots and pinch of salt and stir to coat the in the butter. Cook while stirring for a couple of minutes.
- Increase the heat and add the wine. Let the wine sizzle until it is almost absorbed.
- Add the stock and bring to the boil then reduce the heat to a simmer and let the vegetables cook for 30 minutes or until most of the stock has been absorbed and vegetables are tender.
- While the vegetables are cooking, blitz the bread in in a Vitamix or food processor until you have fine crumbs. Heat a little olive oil in a non-stick frying pan and quickly fry the breadcrumbs with the garlic granules until they get a little colour. Mix with half of the chopped herbs (reserve the rest to toss in with the pasta).
- Blitz the vegetables in a Vitamix or food processor until you have a smooth ‘pesto’ – add a glug of olive oil if you need to thin it.
- Toss your cooked pasta with the ‘pesto’ and reserved chopped herbs until thoroughly coated.
- Divide between four plates, sprinkle with the breadcrumbs and plenty of freshly grated Parmesan.
Post was created for Lindeman’s #CaptureTheSunshine.