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ROASTED TOMATO SQUASHETTI

by Barry

Spiralizing squash is the funnest thing ever. It could keep me entertained for hours. Literally hours.

INGREDIENTS

STEP-BY-STEP-GUIDE

ROAST THE TOMATOES

Preheat the oven to 180ÂșC. Tip all of the tomatoes and the garlic cloves onto a roasting tray, pour over a little oil, season with salt and pepper and toss together. Put the tray into the oven and roast for 30 minutes.

SOAK THE MUSHROOMS

Meanwhile boil a kettle and tip the dried porcini mushrooms into a mug. Leave them to soak.

BLEND THE SAUCE

Tip half of the tomatoes into a blender with the garlic cloves (try to get rid of the peel), porcini mushrooms and mushroom stock, a handful of basil leaves and the sugar. Blend until smooth.

COOK THE NOODLES

Peel the butternut squash and slice thinly, then slice again into noodles (or use a spiraliser). Store them in a bowl. Boil another full kettle and pour it over the squash noodles. Leave them to soak for 10 minutes.

SERVE

Drain the squash noodles and toss them with the tomato sauce. Plate up with the remaining roasted tomatoes and the toasted pine nuts. Drizzle over extra virgin olive oil Serves 2