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Butternut Squash Rigatoni With Tofu Ricotta
This is one of those cosy pasta dishes I come back to when it’s cold and wet outside. Roasted squash is blended into a silky sauce with garlic, onion and cashews, then tossed through rigatoni and topped with creamy tofu ricotta and crispy sage.
Ingredients
Ingredients
- cashews
- butternut squash
- garlic bulb
- onion, halved (skin on)
- olive oil
- salt + pepper
- whole nutmeg, finely grated
- smoked paprika
- vegetable stock cube
- cold water
- rigatoni, or GF pasta
- fresh sage leaves
- vegan parmesan, to serve (optional)
For the tofu ricotta:
- firm tofu, drained
- lemon juice
- unsweetened soya milk
- nutritional yeast
- extra virgin olive oil
Method
- 1
Preheat the oven to 200°C fan / 220°C / 425°F.
- 2
Add the cashews to a bowl and cover with freshly boiled water. Set aside to soak.
- 3
Peel the squash, remove the seeds and chop into 2-3cm pieces. Slice the top off the garlic bulb to expose the cloves. Add the squash, garlic bulb and onion to a large roasting tray. Drizzle with olive oil, season with salt and pepper, and wrap the garlic bulb in baking paper. Roast for 30 minutes.
- 4
Meanwhile, make the tofu ricotta. Press the tofu between your hands over the sink to remove as much liquid as possible. Add it to a high-powered blender with the lemon juice, milk, nutritional yeast, olive oil and a pinch of salt and pepper. Blend until smooth and ricotta-like, adding a little more milk if needed. Transfer to a bowl and rinse the blender.
- 5
Remove the roasting tray from the oven, add the nutmeg and smoked paprika, stir well and return to the oven for 10 minutes.
- 6
While the vegetables finish roasting, heat a splash of olive oil in a large pan over a medium heat. Add the sage leaves and fry for 30-45 seconds until crisp, then transfer to a plate.
- 7
Leave the vegetables to cool slightly. Peel the skin from the onion and add it to the blender with the squash. Squeeze the soft garlic cloves out of their skins and add them too. Add the stock cube, cold water and drained cashews, then blend until completely smooth.
- 8
Pour the sauce into the large pan over a low-medium heat and simmer gently for 8-10 minutes to heat through and thicken slightly.
- 9
Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente. Use a slotted spoon to transfer the pasta directly into the sauce, adding splashes of cooking water as needed to loosen.
- 10
Stir well, season to taste with salt and pepper, then serve topped with vegan parmesan, spoonfuls of tofu ricotta, a drizzle of olive oil, crispy sage and freshly ground black pepper.
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Community reviews
Rated 3.7 out of 5 from 3 reviews
- Shawn B.
“This was a little bit more involved , but so worth it. All of the roasting really brings out the flavors. It’s very delicious and healthy too! Super good with the tofu ricotta and parmesan on top too!”
- CJ
“The idea of this is lovely. But I felt like the sauce needed more seasoning. salt, pepper, oregano, basil, etc. And even after I added things to it, it still tasted too bland for me. For how many components go into this dish, it just felt like it could be more flavorful.”
- Nicole
“Took much longer than expected, many steps and left me with many dishes. But end result tasted amazing. The sauce is batch (and freezer)friendly which is always helpful.”