Lucky Recipes

Comfort

Party Penne Pasta Bowls!


  • Cooking Time: 20 minutes + 30 mins to roast squash
  • Difficulty: Easy!
  • Serves: 2 with leftovers
Party Penne Pasta Bowls!

Ingredients

FOR THE SQUASH (TIP: Roast a half or a whole squash. It keeps great in the fridge, then you can add it to pastas / salads or bung it in a soup or stew)

• Handful roasted butternut squash for the pasta (but roast a whole one)

• Small handful rosemary (roughly chopped)

• Small handful thyme (roughly chopped)

• 4 TBSPNS olive oil

• Flaky salt & cracked black pepper

FOR THE PASTA

• 200g penne pasta

• Handful roasted chicken (pulled)

• 2 TBSNS canola oil

• 1 SML white onion (finely diced)

• 3 LGE garlic cloves (chopped finely)

• 1 chilli (finely diced)

• 500g tomato pulp (we use Mutti)

• 2 TBSPNS dried oregano

• 1 TBSPN worcestershire sauce

• 125ml chicken stock

• 200ml white wine

• Zest of half lemon

• Squeeze of fresh lemon

• 1 TSPN Lucky Taco Habanero hot sauce (if you like to spice things up a bit!)

• SML head of broccoli (chopped into florets)

• 2 x mozzarella balls

• Half a cup of pumpkin seeds (toasted)

• Small handful parsley for garnish

• Parmesan (to grate over the top once in bowls)

Method

FOR THE SQUASH:

  • Firstly, pre-heat oven to 180ºc.
  • Place your squash into a roasting tin and add a generous sprinkle of, rosemary & thyme, the olive oil & salt and cracked black pepper.
  • Roast the squash for 20 - 30 minutes until light golden brown.
  • Once cooked, remove from oven and set aside to cool.

  • FOR THE PASTA:

  • Meanwhile bring a small saucepan of water to the boil.
  • Add broccoli florets and cook for 5 minutes.
  • Drain broccoli in colander and set aside to cool.
  • In a frying pan heat canola oil over medium heat.
  • Add onions, garlic & chilli & sauté for about 5 - 7 minutes.
  • Turn up the heat and add white wine. It will bubble. Good! You want to burn off the alcohol.
  • Turn the heat back to medium once most of the wine has evaporated.
  • Add chicken stock & stir through.

  • MEANWHILE:

  • Place a medium sized saucepan of water on the boil. Make sure you add plenty of salt to the water. Good old table salt is fine for this task. Lots of salt!
  • Once it's reached a rolling boil, add pasta. Let this cook for anywhere between 9 - 13 minutes. Just keep checking it. Once it's al dente - it's perfect.
  • Finish your sauce by adding tomato pulp, worcestershire sauce, lemon zest & juice, oregano & hot sauce.
  • Roughly chop broccoli. And add it to the sauce with a handful of roasted butternut squash & the pulled roast chicken.
  • Taste! Taste! Taste! What does it need? Salt & pepper most likely. So add according to your taste.
  • Slice the mozzarella into thin(ish) discs. Lay them over the top of the nude pasta in the bowls.
  • Pour over desired amount of sauce in each bowl.
  • Garnish with grated parmesan, toasted pumpkin seeds & roughly chopped parsley.
  • Curl up on the couch with a glass of vino and tuck in!
  • Muy rico!
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