Creamy Squash Pasta

            

              
• servings: 4
              
• Additional info:
            

            

INGREDIENTS

                                            

PREPARATION

              

                
• Preparing the Squash
• Preheat the oven to 200°C (400°F).
• Arrange the squash cubes on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
• Roast the squash in the oven for 25 to 30 minutes, until tender and lightly golden.
• Cooking the Pasta
• While the squash is roasting, cook the pasta in a large pot of boiling salted water according to the package instructions.
• Drain the pasta and set it aside, keeping ½ cup of the pasta cooking water.
• Preparing the Creamy Sauce
• In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and sauté until translucent, about 3 to 4 minutes.
• Add the minced garlic and sauté for another minute
• Add the roasted squash to the skillet, then pour in the vegetable broth and coconut cream.
• Let the mixture simmer gently for 5 minutes to allow the flavors to blend.
• Incorporating the Le Grec Original Creamy Dressing
• Once the sauce begins to thicken slightly, stir in the Le Grec Original Creamy dressing to add freshness to the sauce. Mix well.
• If the sauce is too thick, add a bit of the reserved pasta cooking water to thin it out and make it creamier.
• Serving
• Serve immediately on plates, garnished with crushed nuts for a bit of crunch and fresh herbs like parsley or thyme.
• For a final touch, drizzle a light stream of Le Grec Original Creamy dressing over the top of the pasta before serving.
              

              

NOTES

              

                            
                             

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