This dish is a great combination of earthy and sweet. Since cauliflower and butternut squash are available for the next few months, I’ll make it often. You can use this sauce to dress any of a number of pasta shapes, including whole wheat or farro.
The sauce is made by sauteing bite-sized pieces of cauliflower, butternut squash and onion until tender and lightly caramelized. Pureed tomatoes are added and the sauce is simmered until the pasta is cooked and added. The vegetables should be tender and melting.
The combination produces a very well-balanced harmony of flavors and textures. It’s perfect as a first course to a pork roast, or on its own as a vegetarian one-pot main dish.
Pasta with Cauliflower and Butternut Squash
1 lb short fat pasta, such as rigatoni
1 small butternut squash, peeled, seeded and cut into 3/4″ cubes
1 head cauliflower, cut into 1″ pieces
1 medium onion, coarsely diced
2 cups fresh tomato puree (or canned whole peeled tomatoes)
1/4 c olive oil
salt and pepper to taste
fresh chopped parsley
grated parmigiano for sprinkling at the table
In a broad skillet on high heat, combine the oil, onion, cauliflower and squash.
Add the tomato puree to the skillet of vegetables and simmer, uncovered while the pasta cooks.