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butternut squash pasta with nduja, parmesan and parsley
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Butternut Squash Pasta with Nduja

Creamy butternut squash pasta made with roasted squash and cherry tomatoes, mature cheddar and spicy melting nduja. A cosy hidden-veg dinner for 4.
Prep Time15 minutes
Cook Time15 minutes
Roasting35 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: European, Italian
Keyword: autumn pasta, butternut squash pasta, butternut squash pasta with nduja, creamy butternut squash pasta, easy pasta dinner, hidden veg pasta, nduja pasta, squash pasta recipe
Servings: 4

Equipment

  • Baking tray
  • Blender
  • Frying pan

Ingredients

  • 500 g fusilli or penne
  • 500 g butternut squash peeled, deseeded and cut into 2cm cubes
  • 1 tbsp olive oil
  • 1 tsp sweet paprika
  • 1/2 tsp smoked paprika
  • Salt and pepper
  • 250 g cherry tomatoes
  • 80 g mature cheddar finely grated
  • 15 g butter
  • 60 g nduja
  • 40 g parmesan finely grated, to serve
  • small handful fresh parsley finely chopped

Instructions

Roast the vegetables:

  • Preheat the oven to 200°C (180°C fan / 400°F).
  • Put the squash cubes on a large baking tray. Add the olive oil, sweet paprika, smoked paprika and a good pinch of salt, then toss until coated. Roast for 20 minutes.
  • Add the cherry tomatoes to the tray.
  • Roast for another 15 minutes, until the squash is soft with golden edges and the tomatoes have burst.

Cook the pasta:

  • While the vegetables roast, cook the pasta in well-salted boiling water for 1 minute less than the packet says.
  • Scoop out a mugful (about 250ml) of the pasta water, then drain the pasta.

Make the sauce:

  • Put the roasted vegetables into a blender with the pasta water (start with 150ml) and cheddar cheese. Blend until completely smooth.
  • Season with black pepper andand more salt to your liking.
  • If needed, add more pasta water until the sauce is silky.

Cook the nduja and serve:

  • Melt the butter in a small pan over medium heat. Add the nduja and cook for 2-3 minutes, breaking it up, until it melts and releases its red oil.
  • Add the pasta to the sauce. Toss over low heat for 1 minute, adding a splash of pasta water if needed.
  • To finish, divide the pasta between 4 bowls, spoon the nduja and its oil over the top, and finish with the grated parmesan and parsley.

Notes

  • Nduja is hot. For a milder dish, serve it on the side so everyone can add their own.
  • Leftovers keep in the fridge for up to 3 days. Reheat gently with a splash of water.
  • The sauce (without pasta) freezes well for up to 3 months.
  • Use gluten-free pasta if needed.