Butternut-squash-pasta

Easy butternut squash pasta for four

Keep a bag of frozen squash chunks in your freezer for super simple, delicious dinners like this pasta dish!

By , 04 July 2018

(1 vote)

Easy butternut squash pasta for four
  • 25 Mins

  • Serves: 4

  • Price: 57p per serving

Want this dish to serve two? Click here for the recipe

Nutritional Info
Each 364g serving contains
  • Energy

    1919KJ

    459KCAL

    23%
  • Fat

    8.4g

    low

    12%
  • Saturates

    4.7g

    low

    24%
  • Sugars

    8.0g

    low

    9%
  • Salt

    0.40g

    low

    7%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 527kJ/126kcal.
Ingredients
  • 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
Method
  • 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.