Creamy Harissa Vodka Squash Pasta

1. Preheat the oven to 210°C/190°C fan. Halve the mini squashes, scoop out the seeds, slice into 2-3 chunks and place in a large roasting dish. Sprinkle over the Smoked Paprika and Garlic Granules and drizzle with 1 tbsp of olive oil. Toss to coat. Roast for 30-35 minutes until tender. Once cooled remove the skins and blend until smooth. 

2. Bring a large pot of salted water to the boil and cook the pasta until al dente, reserving a cup of the starchy cooking water.

3. While the pasta cooks, heat 2 tbsp of olive oil in a large frying pan over medium heat. Add the shallots and sauté for about three to four minutes, until translucent. Stir in the garlic and cook for another minute, just until fragrant. Add the harissa paste and tomato puree and cook for about 30 seconds, then pour in a splash of vodka to deglaze the pan. Let it simmer for a minute or two to cook off the alcohol.

4. Add the roasted squash to the pan along with the cream and stir until well mixed. Toss the drained pasta through the sauce, adding a little of the reserved pasta water as needed to loosen it. Taste and season with salt, pepper, and, grated cheese.

5. Heat the dried sage and chilli flakes in 1 tbsp of olive oil until fragrant and pour over the served pasta along with an extra grating of cheese.