BUTTERNUT SQUASH & SUNDRIED TOMATO PASTA

This pasta dish combines roasted butternut squash, sun-dried tomatoes, and creamy cream cheese. Prepared in just 35 minutes, it's a quick and hearty meal perfect for busy weeknights.

PREP 15m

COOK 20m

TOTAL 25m

SERVES 2

Ingredients-

  • 1/2 onion, finely diced

  • 1 tsp garlic

  • 1 small jar sun-dried tomatoes, drained

  • 1/2 butternut squash, cubed & roasted

  • 400g passata

  • 1/3 tub cream cheese (165g pack)

  • Pinch of salt and pepper

  • 200g pasta

  • Fresh basil for garnish

Instructions-

  1. Soften the finely diced onion in a little oil (using the sundried tomato oil for extra flavour) in a pan over medium heat.

  2. Add the garlic and the chopped sun-dried tomatoes. Continue to sauté for a few minutes until the onions are translucent.

  3. Add the roasted butternut squash to the pan and simmer for 5 minutes.

  4. Pour in the passata, and continue to simmer for an additional 10 minutes over low heat. While the sauce is simmering, you can start boiling the pasta.

  5. Cook the pasta according to the package instructions. Usually, about 100g per person is a good rule of thumb.

  6. Once the sauce has simmered and thickened, add the cream cheese, salt, pepper, and cooked pasta. Combine everything well, ensuring the pasta is coated evenly with the rich sauce.

  7. To finish, garnish with a generous handful of torn fresh basil.

Serve and enjoy!