½ an onion
2 cloves garlic
¼ butternut squash-peeled & chopped (1-2cm)
1 tsp Mediterranean herb blend
100ml milk–dairy milk or alternative
parmesan, fresh herbs, spinach, ricotta, mascarpone, flaked almonds, chilliflakes, olive oi
|Prepare all ingredients as described.|
Cook onion over a medium heat in a saucepan with a little oil and a touch of salt until they start to soften (2 – 3mins).
Add garlic and cook out for a minute before adding the chopped butternut squash and cooking for a further minute then adding the spices, milk and water.
Allow the liquid to simmer 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 cooked pasta (add a splash of pasta water if your sauce is too thick).
Mix everything together and add any optional ingredients. Prepare vegetables as described.