Cheesy Squash Pasta
Blood Sugar: HighServings: 3Preparation Time: 10minMeal Category: Dinner
Micronutrients:Vitamin AVitamin CFolateMagnesiumCalcium
Macronutrients per 100g
Energy
218kcal
Sugar
2g
Fat
5g
Fiber
2g
Sat fat
3g
Protein
9g
Carbs
34g
Sodium
96mg
Ingredients
- 250g / 9oz Dried pasta
- 350g / 12oz peeled and cut into small cubes Butternut squash
- 1 small Garlic clove
- 100g / 3.5oz Grated Cheddar
- 0.5 tsp Smoked paprika
- 350g / 12oz peeled and cut into small cubes Butternut squash
- 1 small Garlic clove
- 100g / 3.5oz Grated Cheddar
- 0.5 tsp Smoked paprika
Preparation
1. Bring a pan of water to boil and add 250g / 9oz dried pasta. Cook according to packet instructions.
2. In another pan, boil 350g / 12oz peeled and cubed butternut squash and 1 small garlic clove for 7-8 minutes until soft.
3. Add the garlic and squash to a blender with 100g / 3.5oz grated Cheddar, 0.5 tsp smoked paprika, and a pinch of black pepper. Blend until smooth.
4. Stir the blended mixture through the cooked and drained pasta.
5. Garnish with chopped chives to serve.
2. In another pan, boil 350g / 12oz peeled and cubed butternut squash and 1 small garlic clove for 7-8 minutes until soft.
3. Add the garlic and squash to a blender with 100g / 3.5oz grated Cheddar, 0.5 tsp smoked paprika, and a pinch of black pepper. Blend until smooth.
4. Stir the blended mixture through the cooked and drained pasta.
5. Garnish with chopped chives to serve.
Micronutrients % of RDI
Iron
23% of RDI
Magnesium
54% of RDI
Vitamin C
30% of RDI
Omega 3
1% of RDI
Vitamin A
1% of RDI
Calcium
29% of RDI
Folate
26% of RDI
Good to know
The sauce can be frozen for up to 3 months. Freeze in portions and defrost in the microwave with an extra splash of water to help loosen the consistency, then stir through freshly cooked pasta.
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