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!