Rigatoni with butternut squash & sage
8
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Love creamy pasta dishes? This one – made using butternut squash – is sure to hit the spot
Ingredients
Vegetable stock cube
2 cube(s), to make 1 litre stock
Butternut Squash
600 g, chopped into 2cm cubes
Onion
1 medium, roughly chopped
Garlic
2 clove(s), roughly chopped
Sage, fresh
1 teaspoon(s), 3 leaves, roughly chopped, plus extra whole leaves, to serve
Vegetarian parmesan style hard cheese
2 tablespoon(s), grated
White pasta, dry
240 g, rigatoni
Spinach
200 g, young leaf
Instructions
1
Put 1 litre vegetable stock in a large pan set over a low heat and bring to a simmer. Add the squash, onion and garlic and cook for 15 minutes, until the squash is tender. Drain well.
2
Transfer one quarter of the squash to a plate and set aside. Add the sage and half the cheese to the pan with the cooked squash, onion and garlic. Using a stick blender, blitz the veg and cheese mixture into a smooth sauce, then cover to keep warm.
3
Meanwhile, cook the pasta to pack instructions, adding the spinach during the final 2 minutes of cooking time. Drain, then toss the pasta, spinach and reserved cooked squash pieces through the sauce.
4
Scatter over the extra sage leaves and the remaining cheese to serve.
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