Butternut, Basil and Roast Onion Pasta

Carbohydrates 187g
Protein 53g
preperation time 10
cook time 30
number of servings 2

Ingredients

  • 1 butternut squash
  • 1 red onion
  • 1 clove of garlic
  • 1 tablespoon of sunflower oil
  • Pinch of salt
  • Pinch of black pepper
  • 1 teaspoon ground coriander
  • 100g goats cheese
  • 250g gluten free pasta
  • 2 tablespoons of olive oil
  • 20g basil
  • Juice of half a lemon

Equipment you will need: 1 Roasting tin, 1 Saucepan

Pre-heat the oven to 180°C

Step 1:

Peel and chop the butternut squash and place in a roasting tin. Peel and slice the red onion and garlic, add to the same roasting tin with the drizzle of sunflower oil. Season well with salt and pepper, sprinkle the ground coriander and grated lemon zest. Roast in the oven for 25 minutes (Butternut squash is soft).

Step 2:
Five minutes before the butternut squash is ready to come out of the oven, bring a pan of water to the boil and add a pinch of salt. Drop in the gluten free pasta, when ready, strain.

Step 3:
Chop the basil and mix with the olive oil, lemon juice and seasoning.

Step 4:
Remove the butternut squash mixture from the oven and stir through the cooked gluten free pasta. Drizzle over the basil dressing and serve with the goat’s cheese crumbled over.

Carbohydrates 187g
Protein 53g
preperation time 10
cook time 30
number of servings 2

Ingredients

  • 1 butternut squash
  • 1 red onion
  • 1 clove of garlic
  • 1 tablespoon of sunflower oil
  • Pinch of salt
  • Pinch of black pepper
  • 1 teaspoon ground coriander
  • 100g goats cheese
  • 250g gluten free pasta
  • 2 tablespoons of olive oil
  • 20g basil
  • Juice of half a lemon