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Less than 45 minutes
Serves 4

IMAGE CREDIT    Stylist: Liezl Vermuelen  Photographer: Donna Lewis

This recipe is a lifesaver that doesn’t need any fresh fridge trimmings and is unexpectedly flavourful.


  • 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


  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.

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