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Ingredients
- Serves 2 people
spinach pasta:
2 cups all purpose flour
2 eggs
4 handfuls of spinach (around 100 g)
roasted butternut squash:
200 g butternut squash
1 tsp olive oil
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper
1 clove garlic
a few sprigs of rosemary or any herb of your choice (optional)
garlic butter sauce:
1 tsp of olive oil
2 tbsp butter
2 cloves garlic
2 tbsp grated / shaved parmesan
salt and pepper, chilli flakes to taste
1 tbsp toasted pine nuts
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Instructions
-
Make spinach pasta dough
- Start by blanching your spinach in a pot of boiling water. Wait for about 30 seconds or until the spinach is bright green and stems are wilted.Immediately transfer it to an ice water bath to stop the cooking.
- Remove spinach from water and squeeze it to remove any excess moisture, you want the spinach to be as dry as possible. You can use a cheese cloth if that’s easier for you. Crack 2 eggs into a blender and add your squeezed spinach mixture and blitz until well combined.
- Place your two cups of flour on a bench and create a well in the middle-make sure that the well is deep enough so that when you pour your egg-spinach mixture, it does not overflow.
- Pour in your egg spinach mixture into the centre of the well and slowly incorporate the flour from the wall into the mixture. Keep doing it until it becomes a shaggy dough.
- Knead until it is smooth and elastic-when you poke it, it bounces back. (Note: you may need extra flour / you may not use all your flour-this depends on the moisture of your spinach/size of your eggs, so adjust accordingly!)
- Knead the dough for about 3-5 minutes
- Cover in plastic wrap and let sit in fridge to rest for around 30 minutes
-
Flatten and slice pasta dough into noodles
- After 30 minutes, flatten your dough and divide into 4 equal portions so it is easier to roll out.
- Start to roll the dough using a pasta maker or by hand. You want the dough to be thin enough to be able to read a love letter through it.
- Cut pasta into desired size for the type of pasta you want.
-
Roast butternut squash
- Preheat your oven to 220 degrees Celsius.
- Cube butternut squash into bite sized pieces.
- Combine all the ingredients above and toss to coat butternut squash pieces evenly. Lay flat on a baking tray lined with baking paper and bake for 30-40 minutes, tossing it every 10 minutes to ensure even cooking.
-
Combine and cook pasta
- Generously salt a pot of boiling water-it should taste like the sea.
- Cook your pasta. While pasta is cooking, add your olive oil and butter to a pan along with your garlic on a medium low heat-do not let your garlic burn.
- Add the pasta once cooked to your pan of garlic butter goodness.
- Add the parmesan and season to taste with salt, pepper and chilli flakes.
Plate and Serve!
Plate and add your butternut squash, some toasted pine nuts and more cheese. Enjoy!
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Ingredients
- Serves 2 people
-
spinach pasta:
2 cups all purpose flour
-
2 eggs
-
4 handfuls of spinach (around 100 g)
-
roasted butternut squash:
200 g butternut squash
-
1 tsp olive oil
-
1 tsp chili powder
-
1 tsp salt
-
1/2 tsp black pepper
-
1 clove garlic
-
a few sprigs of rosemary or any herb of your choice (optional)
-
garlic butter sauce:
1 tsp of olive oil
-
2 tbsp butter
-
2 cloves garlic
-
2 tbsp grated / shaved parmesan
-
salt and pepper, chilli flakes to taste
-
1 tbsp toasted pine nuts
Nutrition
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