Crown prince squash & roast garlic fusilli with crispy capers
Eden’s sumptuous vegan pasta recipe is a silken symphony of flavours. With a sauce that lovingly envelops every single piece—delivering an almost scandalous deliciousness. It’s deeply satisfying, decadently unctuous, and utterly irresistible. This isn’t just a meal; it’s a moment of pure indulgence.
Serves 4.
Ingredients
400g Yorkshire Pasta Fusilli
75ml reserved pasta water
1/2 medium crown prince squash (you can use butternut if you can’t find)
1 small garlic bulb
8 sage leaves
4 pieces dried porcini mushrooms
1 bay leaf
Roughly 1/4 tsp fresh grated nutmeg
300ml barista oat milk
100ml water
1 tbsp plant based butter (I used flora plant butter)
1 tbsp nutritional yeast
salt and pepper
4 tbsp capers
Olive Oil
Step by Step Instructions
Step 1
Preheat the oven to 180°C. Cut the squash in half, remove the seeds, and slice into 1–2 inch strips. Remove the skin, then cut into cubes. Place on a baking tray, drizzle with olive oil, season with salt and pepper, and add 5 sage leaves. Roast for 20–30 minutes until soft and slightly golden.
Step 2
Cut the top off a garlic bulb to expose the cloves. Place on foil, top with remaining sage leaves, drizzle with 1 tbsp olive oil, and season with salt and pepper. Wrap and roast for 20 minutes. Once cooled slightly, press the bulb with the flat side of a knife to release the cloves.
Step 3
In a saucepan, combine the roasted squash and garlic with oat milk, water, dried mushrooms, bay leaf, nutmeg, salt and pepper. Simmer for 10 minutes, stirring occasionally.
Step 4
Heat 2–3 tbsp olive oil in a pan. Add the capers and fry for about 5 minutes until crispy. Set aside. When the sauce has finished simmering, remove the bay leaf and mushrooms, then stir in the nutritional yeast. Blend the mixture until smooth and adjust seasoning if needed.
Step 5
Boil salted water and cook Yorkshire Pasta fusilli according to the package instructions. Reserve 100ml of the pasta water before draining. Combine the cooked pasta with the sauce, a knob of butter, and the reserved water. Stir until the sauce is smooth and coats the pasta.
Step 6
Serve topped with crispy capers and crumbled roasted sage leaves.
