Gluten-free pasta with squash sauce and mushrooms

Vegan main dish guests
Total: 1 hr 50 min. | Active: 1 hr
vegetarian, vegan, lactose-free, gluten-free

Homemade gluten-free pasta combined with a rich, velvety squash sauce – the ultimate comfort food for autumn. Sautéed mushrooms with garlic and thyme give the dish a hearty flavour, while fresh chervil gives it a delicate finish.

Recipe by:
Tosca - Chef Tosca

Ingredients

for 4 portions

Squash
1  Hokkaido squash (approx. 800 g)
Squash puree
2 dl water
Pasta dough
350 g gluten-free flour mix
½ tsp salt
2 ¼ dl water
1 tbsp olive oil
To shape the pasta
20 g gluten-free flour mix, to dust
Mushrooms
1 tbsp olive oil
250 g Pioppino mushrooms
1  garlic clove, crushed
½ bunch thyme
¼ tsp salt
Sauce
1 tbsp olive oil
1  garlic clove, finely chopped
2 ½ dl vegan cream substitute
20 g nutritional yeast
1 tsp Dijon mustard
½ tsp salt
a little  nutmeg
a little  pepper
To cook the pasta
  salted water, boiling
To serve
1 tbsp olive oil
3 sprigs chervil
a little  pepper

How it's done

Squash

Place the squash (whole) on a baking tray lined with baking paper.

To roast

Approx. 50 mins. in the centre of an oven preheated to 180 °C. Remove, allow the squash to cool slightly.

Squash puree

Cut open the squash, remove the seeds, scrape out the flesh. Puree 400 g of the flesh with the water, set aside.

Pasta dough

Mix the flour and salt in a bowl, add the water and oil, mix, knead for approx. 5 mins. to form a smooth dough.

To shape the pasta

Dust the work surface with a little gluten-free flour. Roll out into elongated rectangles approx. 1 mm thick. Fold the pastry in half twice crosswise, into approx. 8 mm wide, dust with the gluten-free flour.

Mushrooms

Heat the oil in a non-stick frying pan. Sauté the mushrooms for approx. 3 mins. Add the garlic and thyme, fry for approx. 2 mins., season with salt, set aside.

Sauce

Heat the oil in a wide pan. Sauté the garlic for approx. 2 mins. Add the reserved squash puree, cream substitute and all the other ingredients up to and including the pepper, heat while stirring.

To cook the pasta

Cook the pasta in simmering salted water for approx. 3 mins. Retain 50 ml of the cooking water, set aside. Drain the pasta.

To serve

Stir the reserved cooking water into the squash sauce. Add the pasta, mix carefully by moving the pan back and forth, plate up. Top with the mushrooms, drizzle with the oil, sprinkle with the chervil and pepper.

Show complete recipe