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Creamy Butternut Squash and Roasted Vegetable Pasta

I attempted to grow butternut squash this year and only got one edible squash out of all the plants…never mind aye! This recipe for creamy butternut squash and roasted vegetable pasta is really easy to make, kind on the pocket and a great way of using up those veggies going soft at the back of the fridge! This is a rough recipe because it will depend what veg you use and how big your squash is, so expect some leftover sauce which will make a great easy lunch for tomorrow, or stick it in the freezer for a quick and delicious dinner another day! Suitable for: Vegetarian
Serves 4 | Preparation Time: 10 minutes | Cook Time: 40 minutes
 

Ingredients:

Half a Butternut Squash

2 Carrots

1 Onion

200g Cherry or Baby Plum Tomatoes

Half a pot (roughly 100g) of Reduced Fat Cream Cheese

Black Pepper and Salt

300g Dried Pasta or tagliatelle (75g dried pasta per person)

60g Feta Cheese

Method:

Chop and de-seed 1/2 a butternut squash (don’t need to peel!) spread out on a baking tray with whichever other veg you have. I added 2 chopped carrots and 1 onion. Roast for about 30 minutes, give it a mix half way through and add your tomatoes at that point too

When your vegetables have 1o minutes of cooking time left, it’s time to cook your pasta (as per packet instructions).

Add 3/4 of the veg to a blender with half a pot of reduced fat cream cheese, black pepper and if you’re cooking your pasta at the same time, add some of the pasta water to help the mix blend! Blitz until smooth, adding as much extra water as needed!

Mix through your cooked pasta, top with the remaining roasted veg, a sprinkling of feta cheese and top with your roasted tomatoes!

Enjoy!