Rigatoni with butternut squash & sage
Vegetable stock cube(s)
2 cube(s), to make 1 litre stock
600 g, chopped into 2cm cubes
1 medium, roughly chopped
2 clove(s), roughly chopped
1 teaspoons, 3 leaves, roughly chopped, plus extra whole leaves, to serve
Vegetarian Parmesan Style Hard Cheese
2 tablespoons, grated
White pasta, dry
240 g, rigatoni
200 g, young leaf
- 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.
- 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.
- 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.
- Scatter over the extra sage leaves and the remaining cheese to serve.