This recipe is really bursting with lots of different flavours and textures! The shallots are caramelised with a touch of balsamic vinegar making them extra delicious and sweet, perfect with the hearty flavours of the walnuts, sage and kale. For the full recipe click the link in my bio! And don’t forget to pick up some shallots on your next trip to the supermarket!

Serves 2 people 

Ingredients:

1/2 butternut squash – about 700g – peeled and chopped into cubes 

500g of British shallots – peeled 

200g of kale – roughly chopped 

A generous handful of fresh sage 

40g of walnuts – roughly chopped 

1 bay leaf 

A few thyme sprigs 

3 tbsp of olive oil 

250ml of veggie stock 

1 tbsp of balsamic vinegar 

Salt & pepper to taste 

Around 200-300g of pasta – I used fusilli 

For the almond ricotta:

270g of blanched almonds 

3 tbsp of nutritional yeast 

2 tbsp of lemon juice 

1/2 tsp of sea salt 

200ml of water 

Start by making the ricotta. Add all the ingredients into a blender and blend until smooth. Adjust the seasoning if needed. Place the ricotta in the fridge while you are making the rest.

Preheat the oven at 180 degrees Celsius. Add the butternut squash cubes to a large baking tray. Drizzle with some olive, salt and pepper and roast in the oven for 20 minutes until soft.

Add 2 tablespoons of oil to a large frying pan and once hot add in the shallots. Cook them on a medium heat for around 10 minuets until they start to brown. Add in the bay leaf and thyme sprigs, cook for another minute. Pour in the veggie stock and the balsamic vinegar and keep cooking for another 15-20 minuets until the liquid has turned into a sticky sauce.

In a separate pan add in the other tablespoon of oil. Once hot add in the sage leaves. Cook them for few minutes until they start to crisp up. Add in the chopped walnuts and cook for another couple of minutes.

Cook the pasta according to the packet’s instructions. A couple of minutes before the pasta is done add in the chopped kale. Drain everything and tip the pasta in the pan with the shallots. Add in the roasted butternut squash, some of the ricotta (reserve some to add on top) and mix well. Serve with some extra ricotta and the walnuts and crispy sage sprinkled on top.