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Pasta With Squash Carrot 'pesto' And Garlic Breadcrumbs
SUPERGOLDEN BAKES15Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 14 oz. butternut squash (peeled and cubed)
- 7 oz. carrots (peeled and cubed)
- 3 shallots (finely chopped)
- 2 oz. unsalted butter
- 13 1/2 floz vegetable stock
- 3 3/8 floz white wine (I used Lindeman's Bin 65 Chardonnay)
- 1 handful sage leaves (fresh, very finely chopped, reserve a couple to garnish, optional)
- 3 Tbsp. flat leaf parsley (very finely chopped)
- salt
- freshly ground pepper
- vegetarian Parmesan (freshly grated, to serve)
- bucatini (enough, or spaghetti to serve 4)
- 3.5 oz. fresh breadcrumbs (1 thick slice of bread, preferably wholemeal)
- 1 tsp. garlic (granules)
- olive oil (splash)
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