Yoghurt and squash pasta with crispy garlic and a tomato chilli sauce
Ottolenghi recipes never let me down and this one was the same. It’s but could easily be made too! It’s creamy, and the tomato sauce cuts right through it. 10/10!
1 butternut squash, peeled, seeds removed and chopped into 2cm chunks
1 onion chopped into large chunks
90ml olive oil
6 garlic cloves sliced thinly
500g Greek yoghurt
1.25 tsp ground cumin
2 egg yolks
Quarter of a bunch parsley, roughly chopped
Salt and pepper
For the tomato sauce…
One ripe large tomato
3 red chillis without seeds
1.5tbsp cider vinegar
2 tbsp olive oil
1. Put your oven to 230. Put the squash onions oil in a tray, season and roast for half an hour stirring every 10 mins.
2. Heat 2tbsp olive oil to a medium heat. Add the garlic and cook slowly until golden. Remove with a slotted spoon and set aside.
3. Blend the tomato and chillis until smooth, then add the rest of the tomato sauce ingredients and blitz for a a few more seconds. Set aside.
4. Cook the pasta until al Dente, drain and keep 200ml of the water.
5. Blend the yoghurt, cumin, cornflour, a tbsp olive oil, egg yolks and a pinch of salt until smooth.
6. Pour the yoghurt mixture into the used garlic frying pan and heat slowly until it bubbles, stirring all the time. Add the pasta, water, half the squash, most of the parsley and cook for 2 mins. Serve it by topping with the garlic, remaining squash, parsley and chilli tomato sauce.