Butternut squash & chilli pasta
7
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
Ingredients
Butternut Squash
1 whole, medium, peeled and cut into 2cm cubes
Garlic
3 clove(s)
Olive Oil
1 tablespoon(s)
Vegetable stock cube
1 cube(s), 300ml
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.
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