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Roasted Butternut Squash Zucchini Pasta

Roasted Butternut Squash Zucchini Pasta

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Hope you are all well my friends. I have been busy but also a little stressed of late. This Roasted Butternut Squash Zucchini Pasta is definitely something that can help with stress, it’s comfort in a bowl.

Roasted Butternut Squash Zucchini Pasta

But as you all know nothing gets me down for too long. I do believe that no matter what life throws at us we have to shake it off and keep going.

Even the happiest and most positive people have bad days. So it’s ok not to be ok.

We live in a fake world where everyone has to pretend to have perfect lives, perfect kids and perfect marriages. Did I tell you there is no such thing! 

Just reminding you, in case you also have trouble accepting that you can be less than perfect and it’s totally ok. It’s also ok to be weird and wonderful…haha!

Back to my oh so yummy Roasted Butternut Squash Zucchini Pasta. Zucchini is same as baby marrow.

This Pasta was so good we couldn’t get enough of it. The sauce is so tasty, it’s a rich sauce with a hint of cream.  You will be using it with everything.

I did add my Indian touch to it by adding spice to the veggies. It’s not overly spicy but just makes the dish a little more exciting.

Being vegetarian for a whole month is creating a lot of drama in our home. My boys are allergic to every veggie I cook but don’t worry it gets forced down…Lol!

They know if they don’t eat what’s cooked they will starve. So they are doing pretty well despite their drama every few hours.

My 12-year-old is going through a lot of fruit so that’s a good thing. If he can’t find some chicken in the kitchen he eats an apple…haha!

Ingredients for this recipe:

I did make a roast pepper tomato sauce for this recipe. I then roasted the vegetable separately and added it to the pasta.

If you don’t wish to add the veggies you don’t have to. Still tastes amazing without it. 

You can also replace the veggies with chicken or other veggies if you prefer. 

For the sauce you will need roasted red peppers (I used store bought in a jar), Roma tomatoes, chillies, garlic, dried Italian herbs, cream, tomato paste, salt and pepper.

Roast veggies consists of butternut squash, zucchini (baby marrow), onion, paprika, chilli powder, cumin, coriander, onion powder, garlic powder, olive oil, salt and pepper.

Of course you will need pasta and lots of mozzarella cheese. I used penne pasta but any pasta of your choice can work.

Making the dish

This is also one of those no fuss recipes. The ingredients for the sauce also gets roasted in the oven with the veggies so not much cooking to do.

You heat the sauce and mix all the ingredients together. Sprinkle cheese on top and it gets popped in the oven for about 15-20 minutes.

Also remember to save some pasta water, this makes the sauce silky. Do not add oil when boiling pasta, trust me it’s not needed.

When you add your pasta to the boiled water you need to mix it straight away so the pasta doesn’t stick together. 

The sauce adheres to the pasta better if you don’t add oil.

More Pasta Recipes to try:

Gigi Hadid Pasta Recipe

Creamy Chilli Garlic Chicken Pasta

Mouthwatering Creamy Chilli Garlic Prawn Pasta

Roasted Butternut Zucchini Pasta

Super delicious pasta and roast veggies in a roast pepper sauce
Course Main Course
Keyword comfort food, easy vegetarian recipes, roasted butternut zucchini pasta, vegetarian pasta
Prep Time 15 minutes
Cook Time 1 hour
Servings 4

Ingredients

  • 2 cups dry pasta cooked as per package instructions
  • 1-2 cups grated mozarella cheese

Roast Veggies

  • 500 gram veggies butternut squash and zucchini
  • 1 red onion cut into 8 pieces
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt
  • pepper

Roasted Red Pepper Sauce

  • 2 roasted red pepper
  • 5 roma tomatoes cut into fours
  • 4 large cloves garlic
  • 2 tsp dried Italian herbs
  • 1 tsp chilli flakes
  • 3 green chillies (optional)
  • 2 tbsp olive oil
  • salt
  • pepper
  • 70 gram tomato paste
  • 1/2 cup fresh cream

Instructions

Sauce

  • Preheat oven to 180 degrees Celsius. Cut the tomatoes into fours. Cut the onion into 8 pieces, to look like petals. Place them on a lined baking sheet together with the chillies. Sprinkle the chilli flakes and Italian herbs over. Season with salt and pepper. Set aside

Veggies

  • Cut the butternut and zucchini into small pieces. Mix all the spices and olive oil into the veggies, ensuring it's coated well. Place on a separate lined baking sheet and bake in the oven together with the tomatoes

Putting it all together

  • Cook the pasta as per package instructions. Set aside about 1&1/2 cups of pasta water and discard the rest
  • Once the tomatoes are cooked. Place them in a blender together with the tomato paste and fresh cream and blend into a smooth sauce. Place into a large pan and heat through
  • Once sauce heats through add the veggies and pasta and mix well. Add some of the pasta water. Sprinkle the mozzarella cheese on top. Turn the oven to the grill function on the highest setting and grill for about 15-20 minutes until cheese melts. Serve hot

Notes

  1. Used store bought roasted peppers but you can roast your own peppers. You lay the peppers down on a baking sheet lined with foil. Bake at 200 degrees celsius for about 15-20 minutes. Once cooked remove the skin
  2. This is a vegetarian pasta but you can also use the sauce with chicken or any other veggies. Also makes a great pizza sauce
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