Hello! I’m back again and will be posting another food recipe I learned. The original recipe is none other from Liv B’s Youtube Channel. She’s a vegan and if you wanna give vegan a try, I highly suggest her channel and blog for more scrumptious recipes. She features both healthy and delectable delights in the vegan cuisine. I am on the brink of becoming one too, but is still on the process. Being vegan after all is a lifestyle. But, enough of the ramblings, let’s go ahead to the recipe:
* I did my own version and hence this is not a vegan recipe as I added parmesan cheese to the pasta. I will add Liv B.’s link below for the vegan version.*
1 small size squash or half or a quarter of a large one.
1 whole carrot diced
1 whole white onion diced
1 red bell pepper diced
2-5 cloves of garlic diced
500g penne pasta
Salt and pepper
Handful of fresh basil
Parmesan cheese for garnish
Chop your squash to cubes and boil them under cooked. Take them out of the pot and save some of the broth. In a food processor, blend the squash, add a little of the broth for a thinner texture. On a separate pot, sautè your garlic and onion with olive oil until translucent. Then add your bell pepper and carrot. Stir until cooked. Pour in the blended squash. You may opt to add a cornstarch mixture or cream to thicken the mixture or the squash broth to thin out. Let it simmer then add the basil. You may choose to leave a few for garnish. Add salt, pepper and paprika to taste.
On a separate pot, cook the pasta according to package instructions. Mix the sauce and pasta, add parmesan and remaining basil for garnish. Serve while hot.
Another thing you can do with this recipe is to leave out the pasta and serve it as a soup or ciabatta dip.
I hope you enjoy making this or making your own version. As promised, here is Liv B.’s version of the recipe.
Merci beaucoup et á bientôt!