Spinach pasta with butternut squash sauce
This spinach pasta with butternut squash sauce is healthy, vegan recipe. You can use durum, gluten-free, wholewheat or fresh pasta according to your liking. The squash sauce can be made well ahead, then the pasta only takes 10 minutes to cook – so this is dish is perfect for supper on busy days. Serve it with a crispy salad on the side.
Ingredients
Method
- Thinly slice the onion, celery, red pepper and garlic. Peel and chop the carrot and squash.
- Heat the oil in a saucepan and gently sauté the onion, garlic and celery.
- When they are soft, add the other chopped veggies, chilli flakes and rosemary. Stir for a minute, then add the tomatoes and vegetable stock.
- Bring to the boil. Cook for about 15 minutes or until the vegetables are tender and the sauce is thick.
- Using a handheld blender whiz the stew until you a get a thick sauce. Set aside. ( You can let it cool and refrigerate for up to 3 days.)
- Cook the pasta following the instructions on the packet. Add the spinach to the pasta for the last minute of the cooking.
- Drain the pasta and spinach then put it back in the pan. Add spoonfuls of the reheated sauce then mix well.
- Use any remaining sauce for other dishes (such as soups, stews etc)
- Serve warm.