Butternut squash & chilli pasta
1 whole, medium, peeled and cut into 2cm cubes
Vegetable stock cube
1 cube(s), 300ml
0% Fat Crème Fraîche
Chilli, green or red
1 individual, deseeded, finely chopped
Wholewheat Pasta, dry
- 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.
- Remove from the oven and put two-thirds of the squash in a food processor with the vegetable stock, crème fraiche and red chilli.
- 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.