Spiced Squash Pasta: A Thai-Italian Fusion

This is entertaining made easy and it’s extra tasty.

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Ingredients:

2 tbsp vegetable oil

Red curry paste to taste (I used roughly 100g)

1 butternut squash, peeled and cubed

1 can of coconut milk

Fresh coriander

1 tbsp lemon grass paste

500g tagliatelle pasta

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Method:

  • Heat the oil in a large pan or wok.
  • Add the curry paste, squash and lemongrass. Fry for 2-3 minutes on a medium heat.
  • Pour in the coconut milk, stir well and bring to the boil.
  • Allow to simmer for about 25 minutes. Add extra paste and coconut milk if sauce becomes too thick.
  • When the squash is almost done, cook the pasta according to packet instructions, then drain well.
  • Pour half the sauce from the pan into a big bowl and mix with the pasta.
  • Plate up and place remaining squash and fresh coriander on top.
  • Add siracha if you fancy some extra spice, which I always do.

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