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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • For the sauce:
  • 2 Tbsp olive oil
  • 1 onion
  • 1 celery stick
  • 2 cloves of garlic
  • 1 carrot
  • ½ red pepper
  • ½ butternut squash
  • 1 Tbsp chopped rosemary leaves
  • 1 pinch chilli flakes
  • 1 handful baby tomatoes or 3 ripe tomatoes chopped
  • 500 ml vegetable stock
  • For the pasta:
  • 350 g pasta of your choice
  • 2 large handfuls of baby spinach

Method
 

  1. Thinly slice the onion, celery, red pepper and garlic. Peel and chop the carrot and squash.
  2. Heat the oil in a saucepan and gently sauté the onion, garlic and celery.
  3. When they are soft, add the other chopped veggies, chilli flakes and rosemary. Stir for a minute, then add the tomatoes and vegetable stock.
  4. Bring to the boil. Cook for about 15 minutes or until the vegetables are tender and the sauce is thick.
  5. 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.)
  6. Cook the pasta following the instructions on the packet. Add the spinach to the pasta for the last minute of the cooking.
  7. Drain the pasta and spinach then put it back in the pan. Add spoonfuls of the reheated sauce then mix well.
  8. Use any remaining sauce for other dishes (such as soups, stews etc)
  9. Serve warm.