Roasted butternut squash and salami rigatoni
9
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Chunks of roasted squash taste fantastic in this easy pasta dish, spiced up with a little salami.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Butternut Squash
500 g, cut into 1cm chunks
Onion
1 small, sliced
Garlic
1 clove(s), crushed
Cherry Tomatoes
12 individual, halved
Salami
3⅔ slice(s), large, 40g
White pasta, dry
200 g
Sun Dried Tomato Paste
1 tablespoon(s)
Olives, in Brine
40 g
Black pepper
1 g
Parmesan Cheese
4 teaspoon(s), grated
Basil, fresh
6 leaf/leaves, to garnish
Instructions
1
Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
2
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.
3
Meanwhile, cook the pasta in lightly salted boiling water for 8-10 minutes, according to pack instructions.
4
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.
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