Coconut Squash Rigatoni with Crispy Paneer & Chilli Lime Butter
Feeds: 4
35 minutes
Rigatoni
Coconut Squash Rigatoni with Crispy Paneer & Chilli Lime Butter
Roasted squash and coconut milk make a sauce with real body, and the paneer is fried hard so it stays crisp in the bowl. The chilli lime butter spooned over at the end does the heavy lifting.
Imogen Royall
Feeds: 4
35 minutes
Ingredients
- 300g rigatoni
-
500g squash (small butternut or similar), peeled and cut into chunks
-
1 red onion, cut into wedges
-
4 garlic cloves, unpeeled
-
1 tsp ground cumin
-
1 tsp ground coriander
-
½ tsp ground turmeric
-
1 tbsp olive oil
-
1x 200g tin coconut milk
-
200g All the Aunties Cumin, Chilli & Turmeric Paneer, cut into cubes
- For the chilli butter
-
40g butter
-
½ tsp chilli flakes
-
1 tsp smoked paprika
-
1 lime, zest and juice of half
- To serve
-
Small handful fresh coriander, roughly chopped
Rigatoni
From: £4.95
Method
1
Preheat the oven to 190°C fan.
2
Place the squash, onion and garlic on a large baking tray. Scatter over the cumin seeds, coriander and turmeric, drizzle with the olive oil and season generously with salt and pepper. Toss well and roast for 30 minutes or until the squash is soft and caramelised.
3
Meanwhile, cook the rigatoni in a large pan of salted boiling water until al dente. Reserve the pasta water before draining.
4
Heat a non-stick frying pan over a medium-high heat with a drizzle of oil and fry the paneer for 4–5 minutes, turning occasionally, until golden and crisp on all sides. Remove and set aside.
5
In the same pan, melt the butter until foaming. Add the chilli flakes, smoked paprika and a pinch of salt for 1-2 minutes until the butter is fragrant. Take off the heat and zest in the lime and add the juice. Pour into a bowl and set aside.
6
When the veg is tender, squeeze the roasted garlic from its skins and transfer to a blender along with the squash, onion, coconut milk and around 200ml pasta water. Blend until you have a smooth creamy sauce. Pour the sauce into the pan to warm through and bring to a gentle simmer. Add the cooked rigatoni to the squash sauce and toss until well coated, adding extra pasta water if needed to loosen.
7
Divide between bowls and top with the crispy paneer. Spoon over the chilli butter, then finish with plenty of fresh coriander.
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