RECIPE :: Fried squash and pasta
(serves 3 people)
I rarely eat pasta as I find it difficult to justify spending so much on the gluten free stuff but this meal helps to justify the cost. The mixture of spices gives a beautiful flavour that is enhanced by one of my favourite syrups.
Ingredients
Ingredients
½ tsp of caraway seeds,
¼ tsp of cinnamon,
1/8 tsp of nutmeg,
½ tsp of paprika,
1/8 tsp of turmeric,
1tsp of salt,
1 fresh chilli (deseeded and finely chopped),
4tbsp of olive oil,
1 red onion (finely chopped),
1 small squash (cut into small cubes),
½ tsp of maple syrup,
300ml of unsweetened milk,
200g of cooked pasta and
1 handful of fresh coriander (finely chopped).
Method
| 1) |
Dry fry and crush the caraway seeds. Mix in the cinnamon, nutmeg, paprika, turmeric and salt with the seeds and put aside. |
| 2) |
Fry the onion in the oil over a low/medium heat for 5 minutes. Add the squash, spice mixture and the maple syrup to the fried onion and fry for a further 5 minutes. |
| 3) |
Put the milk into the frying pan and cook for a further 10-15 minutes or until the squash has softened. |
| 4) |
Lastly mix the cooked pasta and coriander in with the onion and squash. Cook for a few more minutes until the milk has thickened and warmed the pasta through. |
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