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Pasta with squash carrot ‘pesto’ and garlic breadcrumbs

May 11, 2015 by Lucy Parissi 3 Comments

6 shares
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 me out! I lost you there for a second. Yes it is true that this was originally a meal borne of sleep-deprived desperation but I have now revamped it to a thoroughly grown up – and utterly delicious! – recipe that deserves a spot on your favourite vegetarian meals.
Lets rewind back about 8 years or so to when my daughter was 8 months old. Such a gorgeous smiley baby she was, lovely in absolutely every way but one – she absolutely refused to sleep through the night. She would wake 2-3 times every night and after such prolonged sleep deprivation I was a ghost of my former self. What’s worse, she also refused to nap longer than 25 minutes at a stretch. Now that I have set the scene, just picture me trying to make lunch in between putting Anya down for a nap and her waking up. Yup, most of my ‘lunches’ consisted of coffee and cornflakes. One day I decided to throw the leftovers from Anya’s lunch – puréed carrot and butternut squash – in with some quick-cook pasta and there you have it: the first version of this recipe was born. 
Pasta with squash carrot 'pesto' and garlic breadcrumbs

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

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
–––
100g | 3.5oz fresh breadcrumbs (1 thick slice of bread, preferably wholemeal)
1 tsp garlic granules

splash olive oil
Method
  1. Met the butter in a large non-stick saucepan and fry the shallots over medium-low heat for 2-3 minutes.
  2. Add the squash, carrots and pinch of salt and stir to coat the in the butter. Cook while stirring for a couple of minutes.
  3. Increase the heat and add the wine. Let the wine sizzle until it is almost absorbed.
  4. 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.
  5. 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).
  6. 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. 
  7. Toss your cooked pasta with the ‘pesto’ and reserved chopped herbs until thoroughly coated.
  8. Divide between four plates, sprinkle with the breadcrumbs and plenty of freshly grated Parmesan. 

Pasta with squash carrot 'pesto' and garlic breadcrumbs

Post was created for Lindeman’s #CaptureTheSunshine.

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Comments

  1. helen says

    May 18, 2015 at 11:24 am

    that looks absolutely delicious & perfect with a bottle of that Chardonnay, which I may have guzzled on Friday night!

    Reply
  2. The Bargainista says

    May 12, 2015 at 11:27 am

    That looks absolutely delicious!

    Reply
  3. Amy @ Thoroughly Nourished Life says

    May 12, 2015 at 12:43 am

    Inspiration can come from the strangest of places, and yield the yummiest results! I can't wait to make this and curl up on the couch with a glass of wine (bit too chilly for al fresco dining now) and some good company!

    Reply

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Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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