Squash, Soffritto Rigatoni

SQUASH, SOFFRITTO RIGATONI

This is a proper feel-good vegetarian pasta dish!

Serves 1
30ml olive oil plus 3 tbsp
1/2 a carrot, diced
1 stick celery, diced
1 small onion, diced
50ml white wine
2 garlic cloves, diced
180g boiled/cooked butternut squash, mashed into a paste
1/4 tsp chilli powder
30g Grana Padano, grated (cheese)
60ml starchy pasta water
100g rigatoni
salt and pepper

Set a large saucepan to boil with water and generously salt. Set a large frying pan to medium-high heat and add 2 spoons of olive oil followed by the carrot, celery and onion. Fry for 5-6 mins and add in another spoon of olive oil.

Add the garlic and cook for another 1min before pouring in the white wine. Allow the alcohol to evaporate for 2 mins before adding in the puréed squash to warm and turn off the heat.

When the water is boiling, add in the pasta to cook to al dente. Save 60-70ml of the pasta water and then drain pasta. Add pasta to the frying pan and put the pan back on the heat.

Throw in the cheese, starchy water, chilli and 30ml of olive oil. Toss everything together and season with salt and pepper. Serve straight away!