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Roasted Butternut Squash and Red Pepper Pasta with Gruyere

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 550
A flavorful vegetarian pasta dish featuring roasted butternut squash, red peppers, and melted Gruyere cheese, perfect for a cozy meal.

Ingredients

Vegetables

  • 300 g butternut squash, peeled and cubed
  • 1 red bell pepper red bell pepper, chopped
  • 1 onion onion, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon paprika
  • 0.5 teaspoon rosemary
  • 0.5 teaspoon thyme
  • 0.5 teaspoon oregano
  • pinch red chili flakes red chili flakes
  • 2 teaspoons honey
  • to taste salt and black pepper salt and black pepper (for seasoning)
  • 140 g farfalle pasta, uncooked
  • 60 g gruyere cheese, grated
  • a handful fresh parsley fresh parsley, finely chopped

Instructions 

  • Preheat oven to 180°C fan, 200°C, 400°F, or gas mark 6.
  • Toss butternut squash, red pepper, and onion with olive oil and spices; spread on a baking tray. Roast for 20 minutes.
  • Drizzle vegetables with honey, roast for another 10 minutes until tender and caramelized.
  • Cook pasta in salted boiling water until al dente; drain, reserving 80ml of water.
  • Mix pasta with roasted vegetables, reserved water, Gruyère, and parsley; toss until cheese melts and coats everything.

Notes

Use fresh herbs for best flavor and adjust seasoning to taste.
Calories: 550kcal
Cost: $12
Course: Main Course
Cuisine: International
Keyword: Pasta, roasted vegetables, Vegetarian