Our spin on a delicious butternut bucatini recipe, it’s creamy, it’s vegan, it’s pasta – enough said.
This Recipe Serves 4
230g bucatini (We used a turmeric tagliatelle)
110g sun-dried tomatoes packed in oil
1 tbsp oil from sun-dried tomatoes
280g cherry tomatoes halved
salt & pepper to taste
red pepper flakes to taste, optional
1 tsp dried oregano
2 cloves garlic diced
1 tsp fresh thyme
3 sage leaves chopped
230g Butternut puree
fresh basil for topping
Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Before draining reserve 1 cup of pasta water.
Place a pan on the stove over medium heat. Add sun-dried tomatoes, oil, cherry tomatoes, a pinch of salt & pepper, red pepper flakes and oregano to the pan and stir to combine. Cover and cook until tomatoes have softened.
Add spinach to the pan and cover again for another 2-3 minutes. Add the garlic, thyme, sage, hummus and butternut to the pan and stir to combine. Continue to heat until warm and bubbly. Turn heat off.
Add hot pasta to the pan and toss to combine. If the sauce is too thick, add pasta water as needed. Taste and adjust seasonings as needed.
Serve with fresh basil.