218kcal
2g
3g
2g
3g
9g
34g
96mg
- 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
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.
23% of RDI
54% of RDI
3% of RDI
1% of RDI
1% of RDI
54% of RDI
22% of RDI
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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