The original recipe (by Easy Vegan) was called ‘Tagliatelle with pan-fried pumpkin and red pepper oil’ but mine doesn’t really fit that description any more.
I stuck with the red pepper oil recipe, as this was gorgeous!
Red Pepper Oil Ingredients:
1 small red bell pepper diced,
6 large red chillis (I used 3 smaller chillis) sliced,
1 diced red onion,
4 cloves garlic,
1 tsp cumin seeds and
1/4 cup olive oil.
1 cup butternut squash
2 cups pasta (watch out for egg- most good dried pastas are made with 100% Durum Wheat, but fresh pastas often are made with egg.)
1 courgette (peeled into ribbons)
Large handful of chopped flat-leaf parsley
I chucked all of the Roasted Pepper Oil ingredients into a tray, and roasted at 180 C for about 35-40 minutes. I wanted to roast my ‘pumpkin’ (I was using butternut squash instead), so chucked that in too. It was diced into very small pieces.
Begin to cook the pasta, with say about 10 minutes to go til the veg is ready (or whatever the time on your packet says). Seeing as I didn’t have tagliatelle, I used dried spinach pasta.
Remove the butternut squash from the oven.
Now get your wok set up, and throw in a bit of oil. Then throw in some mushrooms and the roasted butternut squash. Let it cook for a few minutes, then add ribboned courgette (literally just use a peeler and peel off ribbons of courgette… it looks kinda like tagliatelle…maybe..:D)
Then when ready, add the drained pasta, and mix in. By now, the pepper oil should be sufficiently roasted. Remove from the oven, whack in the blender until its fully mushed to a pulp, then pour into the pasta-veggie-combo in the pan.
Add a load of chopped parsley and stir in. Serve piping hot and goes excellently with garlic bread. Grate some vegan cheddar on if you’re feeling indulgent 😀