Recipe Ingredients
• 200g pasta
• 1 tbsp oil
• ½ an onion, finely chopped
• 2 cloves garlic, finely chopped
• ½ butternut squash – peeled & chopped into bite-sized chunks
• 100g Spinach
• 1 tsp Mediterranean herb blend
• ½ can coconut milk
• 1 veg stock cube made up with half a mug of hot water
Optional Extras
- parmesan, fresh herbs, chilli flakes, olive oil
Recipe Instructions
| Prepare all ingredients as described. Cook onion and garlic over a medium heat in a saucepan with a little oil and a pinch of salt until they start to soften and brown, about 5 minutes or so. Add the chopped butternut squash and cooking for a further 5 minutes, stirring occasionally. Then add the spice mix, coconut milk and veg stock and give it all a good stir. Bring the liquid to a gentle bubble and then cover the pan with a lid, reduce the heat to low and cook until the squash is tender (12-15mins). Whilst the squash is simmering cook the pasta in boiling salted water until soft (8-12mins). Once the squash is cooked either crush with a potato masher or roughly blend with a hand blender before adding the spinach and the cooked pasta (add a splash of pasta water if your sauce is too thick). Mix everything together and top with any optional extra ingredients. |
