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Garlicky, herby butternut squash pasta sauce, with tomato and leek, perfect weeknight comfort food when you're craving something cosy, autumnal and filling! Recipe on thecookandhim.com | #pastarecipes #easydinnerrecipes #budgetmeals #autumnrecipes #butternutsquashrecipes #comfortfood #easyveganmeal #healthytomatosauce

Butternut Squash Pasta Sauce

Prep: 15 mins | Cook: 20 mins | Total: 35 mins | Quantity: 4 servings

Ingredients

  • 1 tablespoon (15g) vegan butter
  • 1 teaspoon oil
  • 1 butternut squash
  • 1 leek
  • 6 cloves garlic
  • 2 x 400g tins chopped tomatoes
  • 1 tablespoon balsamic vinegar
  • 2 sprigs fresh rosemary – needles only, finely chopped – or 2 teaspoon dried rosemary
  • 1 vegetable stock cube or 1 teaspoon bouillon
  • 2 teaspoons miso paste
  • salt and pepper

Instructions

  1. Peel the butternut squash and remove and discard the seeds. Chop the flesh into smallish chunks - you want them small so they don't take long to cook through
  2. Thinly slice the leek (give a rinse in cold water) and peel and finely chop the garlic
  3. Heat the oil and butter together in a large saute pan and add the chopped squash. Cook, stirring from time to time, for around 10 minutes over a medium/high heat until the squash starts to caramelise
  4. Add the leek and garlic and cook, stirring, for a couple more minutes
  5. Add the tomatoes, balsamic vinegar, rosemary, stock cube, miso paste and 1/2 cup (125ml) water. Bring the boil then simmer for 10 minutes or until the squash is soft and cooked
  6. Transfer the sauce to a food processor or blender and blitz until smooth
  7. Season to taste then stir the sauce through cooked pasta
  8. Cool any extra sauce and store in the fridge or freezer

Recipe by The Cook & Him at https://thecookandhim.com/recipes/butternut-squash-pasta-sauce/