Crispy Artichoke, Pancetta and Butternut Squash One-Tin Pasta
By OcadoLife
Published on 29 June 2022
Meet your new go-to
pasta dish: a Crispy Artichoke, Pancetta and Butternut Squash one-tin bake. The
saltiness of the pancetta matches brilliantly with the soft artichokes and
roasted squash, but you can swap it for chopped sundried tomatoes for a
delicious veggie version – make sure you use vegetarian Italian hard cheese instead
of parmesan too. Created by Rukmini Iyer, author of the bestselling The
Roasting Tin series of cookbooks, this is belly-warming fodder for a chilly
evening. For a speedier version, use a
couple of packets of ready-cubed squash and sweet potato. Time and servings
1 hr 5 minsTotal time
4Servings
15 minsPrep time
50 minsCooking time
Ingredients
- 130 g of diced pancetta
- 700 g of butternut squash, peeled, deseeded and cut into 1.5cm cubes
- 1.5 tbsp of olive oil
- 1 tsp of sea salt flakes
- 320 g of penne pasta
- 200 ml of crème fraîche
- 280 g of jar artichoke hearts, drained and roughly chopped
- 1 large handful of grated parmesan
- 1 large handful of white breadcrumbs
Method
Step 1
Preheat the oven to 220°C/ 200°C fan/gas 7.Tip the squash, half the pancetta, the olive oil and half the sea salt into a large roasting tin. Add a good grind of black pepper, mix well, then transfer to the oven to bake for 25 mins.Step 2
Meanwhile, cook the pasta in plenty of boiling, salted water for 10 mins, or according to the packet instructions, then drain well.Step 3
Once the squash has baked, add the drained pasta, crème fraiche, chopped artichoke hearts and remaining sea salt, season with freshly ground black pepper and stir gently to mix. Scatter over the remaining pancetta, the grated parmesan and the breadcrumbs, then return to the oven for a further 25 mins, until golden brown and crisp on top. Serve hot.