Butternut squash penne (one pot vegan)

 Suitable for vegans and vegetarians. Serves 2.

Prep time: 15 minutes. Cooking time: 30 minutes.

Ingredients:

• 1 large butternut squash, peeled, deseeded and cut into rough cubes, 
• 3 shallots, thinly sliced, 
• 4 cloves of garlic, minced, 
• 8 cherry tomatoes, halved, 
• 2 tsp thyme leaves, 
• 1 tsp dried oregano, 
• 0.5 tsp chilli flakes, 
• 5 tbsp pine nuts, 
• 2 tbsp tomato putee, 
• 100ml white wine, 
• 300g penne pasta, 
• 1 can coconut milk (400ml), 
• 300ml vegetable stock, 
• 0.25 cup finely chopped parsley, 
• A few torn basil leaves to garnish

Method:

• Preheat your oven to 200C (180 fan). Spread the squash chunks out on a baking sheet and drizzle generously with olive oil. Sprinkle over salt and pepper and mix well. Roast in the oven for 25 to 30 minutes or until they are soft and slightly brown and crispy on the edges. Set aside once cooked.
• Meanwhile, place a large pot or skillet over medium high heat with 2 tbsp of olive oil. Add the shallots and cook down for 2-3 minutes or until soft. Add the garlic and cook for 1-2 minutes or until fragrant.
• Add the tomatoes, thyme, oregano, chilli flakes, and pine nuts. Cook for a few minutes until the pine nuts toast slightly and the tomatoes blister and start to release some liquid.
• Add the tomato puree and mix well. Cook this down for 4-5 minutes or until the colour starts to darken and a fond forms on the bottom of the pot. 
• Add the wine and scrape the bottom of the pot to deglaze.
• Add the pasta, coconut milk, and stock and mix. Season well with salt and pepper and bring to a boil. Once boiling, reduce heat to low and cover the pot. Let simmer for 10-15 minutes or until the pasta is al-dente. If the mixture is looking a little dry, add some more water. Likewise, if it is looking a bit too soupy, remove the lid and let it reduce a little.
• Once the pasta is cooked through, remove from the heat and add in the parsley and cooked squash. Mix gently so as not to mash up the squash.
• Taste for seasoning and serve with a drizzle of olive oil and torn basil leaves.