Butternut squash and sage pasta

• portioner: 4 servings
• aktiv tid: 5 minutes
• total tid: 1 hour

Ingredienser

1 small butternut squash peeled and diced into approximately 1cm cubes (roughly 450g)

1 red onion roughly chopped

4 garlic cloves unpeeled

1 red chilli deseeded and sliced

6 fresh sage leaves plus extra to serve

3tbsp olive oil

350ml vegetable stock

30g vegetarian hard cheese (or parmesan), finely grated

100g baby spinach

300g Tesco Finest gigli pasta

Vejledning

Heat the oven to 200C (180C fan)/gas 6, and line a baking tray with foil.

Arrange the butternut squash, onion, whole garlic cloves, chilli and sage leaves on the tray and drizzle over the oil.

Season with salt and black pepper, and toss everything together until well coated.

Roast for 40 minutes, turning halfway, until the squash is tender.

Set aside for 15 minutes to cool.

Meanwhile, cook the pasta following the instructions on the packet.

Drain and set aside, covered.

Pop the garlic out of its skin and add to a food processor with half the roasted vegetables and all of the stock (or use a saucepan and a stick blender). Whiz until smooth.

Add more water if it looks a little thick, then tip into a large saucepan over a low heat along with the remaining vegetables, a handful of the grated cheese and the spinach. Stir to wilt the spinach.

Tip the pasta into the butternut squash sauce.

Stir to coat, then serve in bowls topped with the remaining grated cheese and some fresh sage leaves.