Shake up your pasta dish repertoire with this recipe using butternut squash and vegan ‘njuda paste. It is a perfect blend of creamy, spicy and nutty flavours with added crunch provided by the pistachios. 
Serves 2
INGREDIENTS:
- 400g butternut squash, cubed
- 1 medium brown onion, thinly sliced
- 170g orecchiette pasta
- 3 tbsp double cream (or vegan double cream)
- 2-3 tsp vegan ‘Nduja paste
- Pinch of dried thyme
- 50g pistachios
- 50 small-medium sage leaves
- Parmesan (or vegan parmesan)
- Salt and pepper
- Olive oil
METHOD
- Preheat your oven to 210°C (410°F). Toss the butternut squash cubes with 2 tbsp of olive oil, salt and pepper. Spread them on a baking tray and roast for 35-40 minutes, or until tender and slightly caramelised.
- On a separate tray, toss the pistachios and sage leaves with 1 tbsp of olive oil and a pinch of salt. Roast for 20-25 minutes. Once done, let them cool; they will crisp up as they cool.
- Bring a pot of salted water to a boil and cook the orecchiette pasta until al dente, following the package instructions. Reserve a cup of pasta water before draining.
- In a large pan, heat some olive oil and add the thinly sliced onion. Cook over medium heat for 5-7 minutes until soft and translucent.
- Add the roasted butternut squash to the pan. Use a potato masher to roughly puree about half of the squash. This will create a chunky sauce.
- Stir in the double cream, vegan ‘Nduja paste, and a pinch of dried thyme. Add half of the reserved pasta water and mix until combined. Adjust the consistency by adding more pasta water if needed. You can also check the flavour and add more paste if you want a spicier dish.
- Add the drained pasta to the sauce and stir until the pasta is well-coated. Divide the pasta between two bowls.
- Top each serving with shaved parmesan and sprinkle with the roasted pistachio and sage mixture.
