This easy and comforting Jamie Oliver winter squash pasta is a perfect quick meal for chilly nights. With creamy squash, chickpeas, and fresh herbs, it’s a nutritious and hearty dish. You can easily swap ingredients like pasta or herbs, making it versatile and simple to prepare!
Ingredients Needed
Pasta:
- 1 organic vegetable stock cube
- 1 butternut squash (neck end only)
- 1 onion
- 1 teaspoon fennel seeds
- 1 small dried red chilli
- ½ a bunch of fresh sage
- 1 x 400g (14 oz) tin of chickpeas
- 320g (about 12 oz) dried penne
- 20g (about 0.7 oz) Parmesan cheese, plus extra to serve
- ½ a bunch of fresh flat-leaf parsley
Salad:
- 3 ripe tomatoes
- ½ a cucumber
- 4 spring onions (scallions)
- 2 little cos lettuces (romaine lettuce)
- ½ a bunch of fresh mint
- 1 ripe avocado
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 20g (about 0.7 oz) feta cheese
How To Make Winter Squash Pasta
- Prepare the stock: Make 500ml (about 2 cups) of hot stock using the vegetable cube. Refill and boil the kettle again.
- Blitz squash and aromatics: Trim the stalk off the squash, roughly chop the neck end (do not peel), then blitz in a food processor with the peeled onion, fennel seeds, dried chilli, and sage leaves until combined.
- Cook the sauce: Heat a medium casserole pan on medium heat, add the blitzed mixture, stock, chickpeas (with juice), and stir regularly. Put a lid on the pan and cook.
- Cook the pasta: In a large pan, bring salted water to a boil. Add the penne and cook according to package instructions (about 10–12 minutes).
- Make the salad: On a large board, chop and mix the tomatoes, cucumber, spring onions, lettuce, and mint leaves. Squeeze the avocado, discard the skin and stone, then mash and mix into the salad. Dress with olive oil and balsamic vinegar, season, and crumble over feta.
- Blitz the sauce: Use a stick blender to blend the sauce to your preferred consistency. Season well, then finely grate in the Parmesan.
- Finish the pasta: Drain the pasta, toss with the sauce, and season to taste. Serve with a sprinkle of chopped parsley and extra Parmesan on top.
Recipe Tips
- Use the neck end of the squash: Only chop the neck end of the butternut squash for the best texture. The seed end can be saved for another recipe.
- Blend the sauce to your liking: If you want a smooth sauce, blend it well. For more texture, pulse it a few times, leaving some chunks.
- Season the pasta water well: Add plenty of salt to the water when cooking the pasta. It helps flavor the pasta as it cooks.
- Make the salad fresh: Assemble the salad just before serving to keep the lettuce crisp and the avocado fresh. Don’t dress it too early!
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover winter squash pasta cool to room temperature. Once cooled, place it in an airtight container and store in the fridge for up to 2–3 days.
- Freeze: Allow the pasta to cool completely before transferring to a freezer-safe container. Freeze for up to 1 month. To serve, thaw overnight in the fridge before reheating.
- Reheat: Heat the pasta in a pan over medium heat for about 5–7 minutes. Add a splash of water or stock to loosen the sauce and stir occasionally until heated through.
Nutrition Facts
Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 635
- Total Fat: 17.7g
- Saturated Fat: 4.6g
- Total Carbohydrate: 92g
- Dietary Fiber: 13.2g
- Sugars: 15.8g
- Protein: 23.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Bolognese Ravioli Pasta
- Jamie Oliver Asparagus And Crab Pasta
- Jamie Oliver Prawn And Courgette Pasta
- Jamie Oliver Tomato And Caper Pasta
Jamie Oliver Winter Squash Pasta Recipe
Description
This easy and comforting Jamie Oliver winter squash pasta is a perfect quick meal for chilly nights. With creamy squash, chickpeas, and fresh herbs, it’s a nutritious and hearty dish. You can easily swap ingredients like pasta or herbs, making it versatile and simple to prepare!
Ingredients
Pasta:
Salad:
Instructions
- Prepare the stock: Make 500ml (about 2 cups) of hot stock using the vegetable cube. Refill and boil the kettle again.
- Blitz squash and aromatics: Trim the stalk off the squash, roughly chop the neck end (do not peel), then blitz in a food processor with the peeled onion, fennel seeds, dried chilli, and sage leaves until combined.
- Cook the sauce: Heat a medium casserole pan on medium heat, add the blitzed mixture, stock, chickpeas (with juice), and stir regularly. Put a lid on the pan and cook.
- Cook the pasta: In a large pan, bring salted water to a boil. Add the penne and cook according to package instructions (about 10–12 minutes).
- Make the salad: On a large board, chop and mix the tomatoes, cucumber, spring onions, lettuce, and mint leaves. Squeeze the avocado, discard the skin and stone, then mash and mix into the salad. Dress with olive oil and balsamic vinegar, season, and crumble over feta.
- Blitz the sauce: Use a stick blender to blend the sauce to your preferred consistency. Season well, then finely grate in the Parmesan.
- Finish the pasta: Drain the pasta, toss with the sauce, and season to taste. Serve with a sprinkle of chopped parsley and extra Parmesan on top.
Notes
- Use the neck end of the squash: Only chop the neck end of the butternut squash for the best texture. The seed end can be saved for another recipe.
- Blend the sauce to your liking: If you want a smooth sauce, blend it well. For more texture, pulse it a few times, leaving some chunks.
- Season the pasta water well: Add plenty of salt to the water when cooking the pasta. It helps flavor the pasta as it cooks.
- Make the salad fresh: Assemble the salad just before serving to keep the lettuce crisp and the avocado fresh. Don’t dress it too early!
Jamie Oliver Winter Squash Pasta Recipe