Smoky Butternut Squash Rosemary Tagliatelle

Details

• Author: CuisineSavvy
• Cuisine: Italian
• Course: Main
• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Diet: Vegan
• Categories:#pasta#vegan#butternut squash#rosemary#smoked tofu#autumn#weeknight#Italian#plant-based#egg-free

Nutritional Values

The pancetta in the original recipe has been replaced with smoked tofu, which provides a similar savoury, smoky depth while adding plant-based protein and cutting saturated fat significantly. Smoked tofu is also a source of calcium and iron. Butternut squash contributes beta-carotene, fibre and natural sweetness, while extra-virgin olive oil supplies heart-friendly monounsaturated fats. Dried egg-free pasta ensures the dish is fully vegan with no hidden animal products.

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Smoky Butternut Squash Rosemary Tagliatelle

Golden ribbons of tagliatelle tossed with sweet, silky butternut squash, fragrant rosemary and crispy smoked tofu that shatters like the best pancetta — this is autumn comfort food at its most inviting. The contrast of caramelised squash and savoury, smoky bites makes every forkful deeply satisfying. It comes together in under 30 minutes, making it an ideal weeknight supper.

Ingredients
[ ] 400 g dried egg-free tagliatelle (or other dried egg-free ribbon pasta)
[ ] 500 g butternut or violina squash, peeled and cut into 1 cm cubes
[ ] 200 g smoked tofu, cut into small lardons or 1 cm cubes
[ ] 2 shallots, finely sliced
[ ] 2 sprigs fresh rosemary, needles finely chopped
[ ] 3 tablespoons extra-virgin olive oil, plus extra to finish
[ ] Salt and freshly ground black pepper

Instructions
[ ] 1. Bring a large pot of generously salted water to the boil.
[ ] 2. Heat 1 tablespoon of the olive oil in a large frying pan over a medium-high heat.
[ ] 3. Add the smoked tofu lardons in a single layer and fry, stirring occasionally, until golden and crispy on all sides, seasoning lightly with black pepper.
[ ] 4. When the tofu is crispy, remove it from the pan with a slotted spoon and set aside on a plate.
[ ] 5. Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the same pan.
[ ] 6. Add the shallots and cook, stirring, until softened and translucent, about 4–5 minutes.
[ ] 7. When the shallots are softened, add the squash cubes and half the chopped rosemary, and season well with salt and pepper.
[ ] 8. Stir to coat the squash in the oil and cover the pan.
[ ] 9. Cook over a medium-low heat until the squash is tender and beginning to caramelise, about 10–12 minutes, stirring occasionally.
[ ] 10. Meanwhile, add the tagliatelle to the boiling water and cook according to the packet instructions until al dente.
[ ] 11. When the pasta is cooked, reserve a ladleful (about 100 ml) of the pasta cooking water.
[ ] 12. Drain the tagliatelle.
[ ] 13. Add the drained pasta to the pan with the squash and toss well, adding a splash of the reserved pasta water to loosen the sauce into a light, glossy coating.
[ ] 14. Return the crispy tofu lardons to the pan and scatter over the remaining rosemary.
[ ] 15. Toss once more gently.
[ ] 16. Divide between four warm bowls, drizzle with a little extra olive oil, and finish with a generous grind of black pepper.
[ ] 17. Serve immediately.

https://www.cuisinesavvy.com/recipe/smoky-butternut-squash-rosemary-tagliatelle