Butternut-squash-pasta

Easy butternut squash pasta for two

Mashed butternut squash makes a delicious, creamy and fuss-free pasta sauce

By , 03 May 2018

(1 vote)

Easy butternut squash pasta for two
  • 25 Mins

  • Serves: 2

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

Nutritional Info
Each 306g serving contains
  • Energy

    1536KJ

    367KCAL

    18%
  • Fat

    8.0g

    low

    11%
  • Saturates

    4.6g

    low

    23%
  • Sugars

    7.3g

    low

    8%
  • Salt

    0.40g

    low

    7%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 502kJ/120kcal.
Ingredients
  • 200g frozen butternut squash chunks
  • 125g dried pasta shapes, such as penne or rigatoni
  • 50ml semi-skimmed milk
  • ½tsp dried sage or Italian-style seasoning
  • 50g Asda Light Original Soft Cheese
  • 25g 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.