Penne Al’Arrabiata with Roasted Squash.
Welcome to the Weekend Potlucks & this weekend’s theme has been chosen by the talented Suz from @nutristarliving
The theme is #VeganWeekend5orLess
5 or less Ingredients (spices & herbs not included in the count) 👍🏻
The aim to show vegan food can be both simple & nutritional; quick & budget friendly.
For some reason, at first I felt a bit floored 🤔 so I went to the fridge, knowing I was low on supplies (I needed a shop) & wondered if I could pull a meal together, simply from what was in there 🤔👍🏻
1️⃣ Butternut Squash
2️⃣ Cherry tomatoes
… & from my dry cupboard I chose some
5️⃣ Tricolour Penne that needed using up (I’ve run out of the red lentil or buckwheat pasta that I normally prefer).
🌶️Roasted Butternut Squash:
I cubed the last of the butternut squash, tossed it in some dried herbs & seasoning & then popped it in the oven.
I water sautéd the finely diced onions & then cooked down the last of the cherry tomatoes 🍅 I added garlic powder, dried basil, chilli flakes & seasoning.
🌶️ Finally I cooked the Pasta
Normally with more supplies, I would use red lentil pasta to add a little protein.
Voila, Hey Presto dinner in 15-20 mins or so & tasty on a cool evening.
#arrabiata #pasta #squash #pastasauce #veganpasta #plantbasefood #spicypastasauce #veganweekendpotluck