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Spiced squash pasta with lime pickle

Spiced squash pasta with lime pickle

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Rating: 3 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Asian flavours are great with noodles, so why not with pasta? Give fusion food a go

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal490
fat24g
saturates15g
carbs62g
sugars14g
fibre3g
protein11g
low insalt0.86g
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Ingredients

Method

  • STEP 1

    Heat the oil in a wok or your largest wide-based pan. Add the curry paste and fry for 2 mins. Add the palm sugar and cook for 4 mins until sticky and fragrant. This makes the sauce richer and sweeter. Add the squash and lemongrass (by keeping the sticks whole, you can take them out easily at the end). Stir well and cook for 2-3 mins, then pour in the coconut milk with the lime pickle. Bring to the boil and simmer for 20-30 mins over a medium heat until the squash is tender but not mushy.

  • STEP 2

    When the squash is nearly ready, cook the pasta, then drain well. Pour half the sauce into a big bowl, then add the pasta. Mix well with tongs, then add the remaining sauce before scattering with coriander leaves to finish.

Goes well with

Recipe from Good Food magazine, September 2010

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Overall rating

Rating: 3 out of 5.3 ratings
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