Roasted Butternut Squash Masala Pasta
Creamy vegan pasta with roasted butternut squash blended into a coconut masala sauce, finished with a cumin-curry-leaf tadka and crispy spiced chickpeas. One sheet pan plus one pot, ready in under 45 minutes.
Equipment
- Blender or food processor
- Large baking sheet
Ingredients
For roasting
- 1 medium butternut squash peeled and cubed, about 4 cups
- 6-8 cloves garlic whole, unpeeled
- 1 inch fresh ginger chopped
- 2 tablespoons olive oil plus more for chickpeas
- kosher salt and black pepper to taste
For crispy chickpeas
- 1 can chickpeas 15 oz, drained, rinsed, and patted very dry
- 1 tablespoon olive oil
- 1/2 teaspoon cumin powder jeera
- 1/4 teaspoon turmeric powder haldi
- 1/2 teaspoon Kashmiri red chilli powder or regular chilli powder
- salt to taste
For the masala sauce
- 1 cup full-fat coconut milk from a can, shaken well
- 1 teaspoon cumin powder jeera
- 1 teaspoon coriander powder dhania
- 1/2 teaspoon garam masala
- 1/4 teaspoon turmeric powder haldi
- 1/2 teaspoon Kashmiri red chilli powder adjust to taste
- kosher salt to taste
- 1/2 medium lemon juiced
For the pasta
- 12 ounces penne or rigatoni use GF pasta if needed
For the tadka
- 2 tablespoons neutral oil or ghee if not vegan
- 1 teaspoon cumin seeds jeera
- 1 pinch asafoetida hing, optional
- 8-10 leaves fresh curry leaves optional but recommended
- 1 whole dried red chilli broken in half
To serve
- fresh cilantro chopped
- lemon wedges optional
Instructions
Roast the squash
- Preheat the oven to 425F (220C). Line a large baking sheet with parchment.
- Toss the cubed butternut squash, whole garlic cloves, and ginger with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer and roast 25 to 30 minutes until tender and caramelized at the edges.
Crisp the chickpeas
- On a separate lined baking sheet, toss the dried chickpeas with 1 tablespoon olive oil, cumin, turmeric, chilli powder, and salt. Roast 20 to 25 minutes, shaking the tray once halfway, until crunchy.
Cook the pasta
- While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1 cup pasta water, then drain.
Blend the sauce
- Transfer the roasted squash, garlic (squeeze from skins), and ginger to a blender. Add the coconut milk, cumin, coriander, garam masala, turmeric, chilli, salt, and lemon juice. Blend until completely smooth, adding a splash of pasta water if needed.
Make the tadka and finish
- Heat oil or ghee in a wide pan over medium heat. Add cumin seeds, hing, curry leaves, and dried red chilli. When they sizzle, pour in the blended sauce and simmer 3 to 4 minutes.
- Add the drained pasta and toss, loosening with reserved pasta water until the sauce coats every piece. Top with crispy chickpeas, cilantro, and lemon wedges. Serve immediately.
Notes
Microwave the whole squash for 3 minutes before peeling if the skin feels too hard to cut safely.
If the sauce is too thick after blending, add pasta water or coconut milk a tablespoon at a time until it pours like a creamy sauce.
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Keep crispy chickpeas separate and reheat the pasta with a splash of water.
For extra richness, blend in a spoon of cashew butter or a handful of soaked cashews with the squash.
Tried this recipe?Let us know how it was!