Thursday, 26 April 2012

Roast Tomato and Butternut Squash Pasta Sauce

This combo works really well in a lasagne, so I thought it would be good for a pasta sauce - and I was right!  Roast some ripe fresh tomatoes, chunks of butternut, onion and garlic, blend with some roasted red peppers from a jar and lots of basil, and you have a sweet sauce that coats penne or other pasta shapes perfectly.  I imagine this would be a popular sauce for kids, with its sweet tomatoey flavour they seem to love.  Frankly, you couldn't cram more veg in to them if you stuck a funnel down their throats and force-fed them like fois gras geese.  Anyway, simply chop and de-seed a small butternut, and sprinkle with olive oil, garlic, salt and pepper.  Do the same with three or four big, ripe tomatoes.  Peel and quarter a large onion and drizzle with oil.  Roast at 180C for half-an-hour, then tip it all into a food processor, (scoop the butternut flesh from the skin) with the drained contents of half a jar of roasted red peppers, and blitz to your desired consistency.  I like it chunky, but kids might prefer a smooth texture.  Reheat until bubbling, thinning with a little hot water if you want, adjust the seasoning, stir through some fresh basil, and then fold through freshly-coooked pasta.  Lots of grated parmesan is a must to add some counter-balance to the sweetness.  Easy, simple, and cheap - definitely an under a fiver job.

1 comment:

  1. I forgot to say that I added a chopped red chilli to the tomatoes as they roasted, but again, leave this out if your kids don't like it spicy