Skip to content Skip to sidebar Skip to footer
IMAGE: Stylist: Liezl Vermuelen | Photographer: Donna Lewis
This recipe is a lifesaver that doesn’t need any fresh fridge trimmings and is unexpectedly flavourful.

More than 45 minutes

Serves 4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 1 large packet (1kg) butternut cubes
  • 2 Tbsp (30ml) olive oil 
  • Salt and milled pepper 
  • 400g PnP spaghetti
  • 3 cloves garlic, chopped 
  • 2 red chillies, chopped 
  • 1 can (400g) coconut milk
  • Handful fresh coriander, for serving
  • Handful sesame seeds, for serving

Method:

  1. Preheat oven to 200°C. Place butternut on a tray, drizzle with half the oil and season. 
  2. Roast for 25-30 minutes or until brown and soft. 
  3. Meanwhile, bring a pot of salted water to a rolling boil and cook pasta for 8 minutes, stirring regularly.
  4. Drain, reserving a cup of pasta water, and rinse pasta under cold water to stop the cooking process. 
  5. Set aside.
  6. Heat remaining olive oil in a pot and sauté garlic and chilli.
  7. Add coconut milk and simmer for 3-5 minutes.
  8. Add butternut and blitz to a smooth sauce. Season.
  9. Toss pasta through sauce, adding a splash of reserved pasta water to thin it down, if you like.
  10. Serve immediately with fresh coriander and sesame seeds.
Print for later

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

You might also like

Mexican beef soup

This bulk batch is perfect to freeze for later use. Halve or quarter the quantities to make smaller servings, but we doubt you’ll want any less of this moreish soup!