Chorizo and spinach pasta
- 2tsp rapeseed oil
- 1 onion, finely chopped
- 200g frozen butternut squash
- 300g spaghetti
- 75g Extra Special Spanish Chorizo, sliced
- 480g jar Asda White Lasagne Sauce
- 180g bag baby spinach
Heat the oil in a frying pan and cook the chopped onion over a medium heat until beginning to soften. Add the frozen butternut squash and a splash of water, cover and simmer for 10 mins or until the squash is tender. Purée using a handheld blender.
Meanwhile, cook the spaghetti according to the pack instructions. Drain.
In a dry frying pan, cook the chorizo for 5-6 mins, until beginning to crisp.
Season the squash with black pepper and pour in the lasagne sauce. Heat through and add the spinach, stirring until wilted. Add the cooked pasta to the pan, stirring to coat, then turn off the heat.
Divide between 4 bowls, top with the chorizo and season with black pepper.