Pasta is surprisingly easy to make. Gluten free homemade, vegan pasta is my new beau especially when it’s all pretty in pink. I added beetroot to the pasta mix to give it that rich colour not to mention the nutritional value.
The filling is packed with so much flavour. I chose to roast the butternut squash, it gives such beautiful depth to the dish.
Prep Time
20 mins +
1hr rest for the dough
Cook Time
1.5 hrs
Serves
2
Ingredients
Pasta:
100g Gluten Free Flour
1 Tsp Nut Butter
1 Tsp Olive Oil
1 Tsp Salt
50-60ml Beetroot Purée
Filling:
1 Cup Butternut Squash
250g Ricotta Cheese
1 Tsp Mixed Herbs
¼ Tsp Nutmeg Powder
1 Tsp Crushed Chilli Flakes
Pinch Turmeric
1 Tsp Olive Oil
1 Tsp Salt
Sauté:
2 Tbsp Olive Oil or Butter
1 Tsp Mixed Herbs
½ Tsp Crushed Chilli Flakes
Pinch Salt
