CREAMY SQUASH FUSILI | SAUCY PASTAS | EPISODE 5 #shorts

CREAMY SQUASH FUSILI | SAUCY PASTAS | EPISODE 5 #shorts

welcome back to Saucy pastas the series where I show you how to make the best pasta in town for episode 5 I’ve made you my creamy squash fili now I know squash isn’t always the easiest vegetable to cook with but it’s actually super simple to roast once softened blend with roasted garlic caramelized onions nutritional yeast and cream cheese cook your fuzil then loosen the sauce with some pasta water before mixing it all together grate in some cheese and if you like what you see make sure to follow to make more pasta with with me now that is a saucy pasta

CREAMY SQUASH FUSILI

Welcome back to SAUCY PASTAS, the series where I show you how to make the best pasta in town.

For EPISODE 5, we’re making my BUTTERNUT SQUASH FUSILI, with a crispy sage leaf + cream cheese topping.

Comfort food at its finest, I’ve written the full recipe down below – so let me know if you give it a go!

INGREDIENTS (serves 4)

1 medium squash (I used butternut)
1 garlic bulb
1 brown onion
4 tbsp nutritional yeast (I use instead of parmesan)
Small bunch of fresh sage
1 tbsp chilli flakes
1 tbsp butter
1 lemon
200g cream cheese / creme fraiche (optional)
100g cheddar
300g pasta of choice (+ pasta water)
Olive oil
Salt
Pepper

METHOD

Carefully chop the squash in half. Drizzle with oil, season with salt + pepper.
Slice the garlic bulb in half, placing each half inside the squash. Season with salt, pepper + olive oil
In an airfryer or preheated oven, roast the squash + garlic at 200 celsius for 45 minutes, or until softened + caramelised. Chop into chunks to speed this up.
Leave to cool, then finely dice the onion. Warm 1tbsp of oil in pan, then sauté the onion with a pinch of salt + chilli flakes until softened (5-10 minutes).
Get your pasta onto boil in salted water.
Scoop out the flesh of the squash into a food processor. Squeeze in the garlic, then add the sautéed onions, nutritional yeast, cream cheese, 1-2tbsp of pasta water + blend until smooth.
Season to taste with salt, pepper + the juice of 1/2 a lemon.
Once the pasta is al dente, drain (reserving some pasta water), then fold through the silky sauce. Add the butter + grated cheddar, mixing well.
To garnish, gently fry the sage leaves in olive oil until crisp.
Get the pasta into bowls, top with the crispy sage leaves, a crack of black pepper + a swirl of good olive oil (I used truffle oil) & enjoy!