Squash & Chickpea Pasta

Instructions

1. Prepare Ingredients

   5 min hands-on3 min waiting

   • Boil water in a kettle.
   • Break pasta into shorter lengths if needed.
   • Peel and finely mince the garlic.
   • Coarsely grate the winter squash.
   • Finely grate the cheddar cheese.

2. Cook Aromatics

   3 min hands-on

   • Heat olive oil in a large frying pan over medium-high heat.
   • Add minced garlic and sauté until fragrant and lightly golden.
   • Sprinkle in cinnamon and cayenne pepper, stirring to release aromas.

3. Add Herbs and Veggies

   3 min hands-on

   • Strip rosemary leaves, chop finely, and add to the pan.
   • Stir in grated squash and chickpeas, cooking for 2–3 minutes.

4. Cook Pasta with Sauce

   10 min hands-on

   • Scatter dry pasta into the pan, distributing evenly.
   • Pour in enough boiling water to cover the pasta and stir.
   • Cook over medium heat, stirring frequently, until pasta is tender and liquid reduces to a silky sauce.

5. Finish and Season

   2 min hands-on

   • Turn off heat and remove any large pieces of cinnamon stick or whole chili.
   • Stir in grated cheese until melted and creamy.
   • Season with salt and pepper to taste.

6. Serve

   1 min hands-on

   • Transfer pasta to plates and top with extra grated cheddar cheese.
   • Drizzle with extra virgin olive oil for added richness.
   • Cooking tips:
   • Use a wide frying pan to ensure the pasta cooks evenly and absorbs the sauce properly.
   • Stir frequently while cooking the pasta to prevent sticking and to encourage starch release for a creamy texture.
   • Adjust the level of cayenne pepper to suit your spice preference. For a milder flavor, reduce or omit entirely.
   • If you prefer a more al dente texture, reduce the cooking time slightly and reserve some sauce for drizzling over the final dish.