With a rich and creamy butternut squash sauce, wholemeal pasta and nourishing spinach, this healthy pasta recipe makes an ideal hearty family meal.
Peel, halve and deseed the butternut squash then cut into 2cm cubes. Put the squash cubes in a large saucepan with the stock, bring to the boil and cover with a lid. Simmer for 25-30 minutes, until the squash is tender and beginning to break down and the stock has reduced down by two-thirds. Using a potato masher, crush the squash roughly to form a loose purée. It doesn’t have to be smooth.
Meanwhile, cook the pasta in plenty of salted, boiling water according to pack instructions until cooked, but with a little bite. Stir the crème fraîche and grated cheeses into the hot squash purée to make a smooth sauce.
Put the spinach in the base of a colander in the sink and pour the cooked pasta on top to drain – the heat will wilt the spinach. Shake well and tip into the pan with the squash. Stir well to coat the pasta evenly, season to taste and serve straight away with extra grated cheese, if liked.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
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