Scissor Cut Butternut Aglio e Olio

The perfect autumnal pasta recipe using the simplest homemade pasta!

Done in 25 minutes

Serves 2

Dish by Mia Jacobs

Ingredients

For the roasted butternut squash (optional, use shop bought pumpkin puree if preferred)

1/2large butternut squash

to tastesalt and freshly cracked pepper

a glugolive oil

For the pasta

150gpumpkin or butternut squash puree

250gplain flour

a big pinchsalt

For the sauce

40mlextra virgin olive oil

3-4 garlic cloves, thinly sliced

3/4 tspchilli flakes

10sage leaves, very finely chopped

1/4 -1/2lemon, juice

to tastesalt and freshly cracked black pepper

To garnish

to garnishvegan parmsan or nutritional yeast

to tasteblack pepper

This one is very special, mainly because it's so so easy. Butternut gets roasted and pureed then mixed with flour - and that's pretty much it, you have fresh pasta!!

Method

If you're making the squash puree yourself, preheat to the 200 degrees. Slice the butternut lengthwise down the middle, scoop out the seeds then drizzle with plenty of olive oil, season with salt and pepper then place slice side down on a baking tray and bake until completely soft, around 40 minutes.

Remove the soft flesh from the butternut (you need 150g) and blend it until completely smooth. Add to the flour with some salt then bring it together until a shaggy dough forms, adding a little more puree only if needed.

Knead to form a smooth ball (for just a few minutes) then boil a large pan of water.

Salt the water generously then carefully snip the dough directly into the water and boil for a few minutes until they float. Reserve a generous amount of pasta water, around 200ml, for later. Remove the pasta and place in a bowl, stirring occasionally so they don't stick together.

Heat a frying pan over a low medium heat and add the olive oil and sliced garlic. Fry gently for a minute or two, then add the chilli flakes and chopped sage, and fry for a minute more, stirring frequently (being careful not to overcook the garlic, if it browns turn the heat down).

Add the slithers of cooked pasta to the garlic, slightly turn up the heat and add a generous squeeze of lemon. Gradually add in some pasta water, around 50ml at a time and stir until a glossy sauce forms, adding more pasta water and lemon if needed. You should end up with a beautifully emulsified sauce. Season to taste.

Serve immediately with some vegan parmesan or sprinklings of nutritional yeast and enjoy!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.