Easy butternut squash pasta for four
- 400g frozen butternut squash chunks
- 350g dried pasta shapes, such as penne or rigatoni
- 100ml semi-skimmed milk
- 1tsp dried sage or Italian-style seasoning
- 100g Asda Light Original Soft Cheese
- 50g Parmesan, finely grated
Bring two large pans of water to a simmer. Add the butternut squash pieces to one, and the pasta to the other. Bring to the boil and simmer the pasta for 10 mins and the butternut squash for 13-15 mins.
When the pasta is cooked, reserve a cupful of the pasta water, then drain well.
Drain the squash pieces, then tip back into the warm pan and leave to steam dry.
Mash the butternut squash well, so it’s completely smooth. Add the milk a little at a time to help mash and, when smooth, beat in the herbs, soft cheese and most of the grated Parmesan with a spoon.
Return the pan to the hob over a low heat for 1 min, stirring continually, to warm through. Add a splash of the reserved pasta water to loosen the sauce and season with plenty of black pepper.
Add the drained pasta to the squash mixture and stir well to coat the pasta in the sauce, adding a little more of the reserved water, if you need to. Remove from the heat and serve immediately, scattered with the reserved Parmesan and more black pepper.