Roasted butternut squash and salami rigatoni
Calorie controlled cooking spray
500 g, cut into 1cm chunks
1 small, sliced
1 clove(s), crushed
12 individual, halved
3⅔ slice(s), large, 40g
White pasta, dry
Sun Dried Tomato Paste
Olives, in Brine
4 teaspoon(s), grated
6 leaf/leaves, to garnish
- Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
- Spray a large roasting tin with calorie-controlled cooking spray. Add the butternut squash, onion and garlic. Spray once more, then roast for 25-30 minutes, until tender. Turn the vegetables over, add the tomatoes and salami and stir to mix in. Roast for a further 5 minutes.
- Meanwhile, cook the pasta in lightly salted boiling water for 8-10 minutes, according to pack instructions.
- Drain the pasta thoroughly, and add to the butternut squash with the sundried tomato puree and olives. Sstir through gently. Serve on warm plates, sprinkled with the Parmesan cheese and garnished with basil leaves.