Butternut squash and pea Alfredo
- 2 x 250g packs Asda Free From Tagliatelle
- 150g frozen peas
- 300g frozen butternut squash chunks
- 2tsp rapeseed oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- Few sprigs thyme leaves, plus extra to garnish
- 150ml Asda 50% Less Fat Crème Fraîche
- 40g Parmesan, grated
- Juice ½ lemon
Bring a pan of water to the boil and cook the tagliatelle for 9-10 mins until almost tender. Add the peas, cook for 2 mins and drain well.
While the pasta is cooking, put the squash in a separate pan, pour on boiling water and bring to a simmer. Cook for 8 mins, then drain.
Meanwhile, heat the oil in a frying pan on medium. Cook the onion for 5 mins. Add the garlic and thyme and cook for 2 mins.
Add the squash, remove from the heat and blitz with a handheld blender until smooth. Stir through the crème fraîche and half the Parmesan, then season with black pepper.
Return to the heat. Bring to a simmer then add the lemon juice along with the drained pasta. Stir to coat.
Divide between 6 plates and sprinkle with the rest of the Parmesan, the extra thyme and black pepper.