Photo of Butternut squash & chilli pasta by WW

Butternut squash & chilli pasta

7
7
2
SmartPoints® value per serving
Total Time
1 hr 10 min
Prep
15 min
Cook
55 min
Serves
4
Difficulty
Moderate

Ingredients

Butternut Squash

1 whole, medium, peeled and cut into 2cm cubes

Garlic

3 clove(s)

Olive Oil

1 tablespoons

Vegetable stock cube(s)

1 cube(s), 300ml

Yeo Valley 0% Fat Crème Fraîche

40 g

Chilli, Green or Red

1 individual, deseeded, finely chopped

Wholewheat Pasta, dry

240 g

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the butternut squash in a roasting tin with the garlic cloves and drizzle with olive oil. Roast in the oven for 35-40 minutes, or until soft.
  2. Remove from the oven and put two-thirds of the squash in a food processor with the vegetable stock, crème fraiche and red chilli.
  3. Blitz to a smooth sauce, adding more stock if you need to. Season to taste. Cook the pasta to pack instructions and serve with the sauce and the remaining roasted squash.

Start eating better than ever!