Baked Strozzapreti with Butternut Squash, Smoked Chilli Harissa and Nutritional Yeast
A warming baked pasta dish is perfect for January and this one is sure to do the job, with the inclusion of Smoked Chilli Harissa. The heat and spice of the harissa spread throughout the dish through a sauce that’s made from almond milk and finished with nutritional yeast to give it an added savoury tang.
- 1 litre almond milk (or non-dairy milk of your choice)
- large pinch grated nutmeg
- salt and black pepper
- 2 cloves crushed garlic
- 1 veg stock cube
- 1 butternut squash
- 2 onions, peeled and diced
- 6 tbsp. extra virgin olive oil
- 200g Cavolo Nero,
- 350g strozzapreti
- 75g plain flour
- 3 tbsp smoked chilli harissa
- 5 tbsp nutritional yeast
- 75g dried breadcrumbs (optional)
- Preheat your oven to 220C/ 200C fan.
- Pour the almond milk into a pan and add nutmeg, crushed garlic, veg stock cube and season with black pepper. Bring up to the boil then turn off and allow to infuse.
- Cut the squash in half, scoop out the seeds and dice. Add to a bowl with 1 tbsp olive oil and season with salt and pepper and toss to combine. Place on a baking tray and roast for 20 minutes, or until soft and caramelised.
- Place a large pan on medium to high heat and add 5 tbsp olive oil, diced onions and season with salt and pepper. Cook for around 15 minutes, stirring frequently until they are lightly caramelised. Add flour and cook for a minute, then add about a third of the infused milk and continue to stir to avoid any lumps forming. Add another third and once this is combined, add the remaining milk. Let it gently simmer for about 5 minutes, until the sauce is smooth and glossy. Then add the smoked chilli harissa and nutritional yeast and stir through to combine.
- Place a large pan of salted water on high heat and bring it up to a boil. Strip the stalks from the leaves of the cavolo nero, chop them into 1 cm pieces, then roughly chop the leaves. Once the water is boiling, add the strozzapreti and cook for 7 minutes, adding the cavolo nero in the final two minutes. Drain, reserving a cup of pasta water.
- Reduce the heat of the oven to 200C/180C fan. Add the roasted squash, pasta and cavolo nero to the sauce and stir to thoroughly mix. If it looks a bit thick add some of the pasta water to loosen taste and add more seasoning as you feel necessary. Transfer the mix to a baking dish, top with breadcrumbs and bake in the oven for around 25-30 minutes, until the edges are bubbling, and a crust has formed on the top.
- Allow to cool for 5-10 minutes, then serve.
Included in this Recipe
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