This gorgeous pasta is super simple to make and packed with vitamin rich butternut squash and spinach, making it the perfect option when you're looking for a vegetarian delight.
Cook time: 1h 0 min
Serves: 4
Ingredients
| 1 (approx 1 kg) | butternut squash, cut in half lengthways |
| 1 large | shallot, or small brown onion, unpeeled and halved |
| 5 large | garlic cloves, unpeeled |
| ½ cup | vegetable stock |
| 1 cup | Anchor Cream |
| 500g | penne pasta |
| 120g bag | baby spinach |
| Handful | Parmesan cheese for garnish |
Method
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- Preheat your oven to 180°C bake.
- Place the butternut squash, shallot and garlic in a roasting dish, drizzle with olive oil and season with salt and pepper. Bake for 45-50 minutes, checking on the garlic after 30 minutes and removing it if softened. Once the squash has softened too, remove the dish from the oven and set aside to cool slightly.
- While the squash cools, cook the pasta in a large pot of salted boiling water, then drain and return the pasta to the pot.
- Working quickly, scoop the seeds from the squash then put the squash halves in a blender, skin and all. Remove and discard the paper (skin) from the shallot and garlic and then add them to the blender along with the stock and ½ cup of Anchor Cream.
- Process until you have a smooth pouring consistency. If it's too thick, add more of the cream and process again.
- Pour the sauce into the pot with the pasta and mix well. Add the spinach and stir through until the spinach is slightly wilted.
- Divide the pasta between 4 plates and garnish with Parmesan cheese before serving.
