Squash and Sage Farfalle
- 450g diced butternut squash
- 1 chopped red onion
- 4 peeled garlic cloves
- 1 sliced red chilli
- 8 sage leaves
- 3 tbsp olive oil
- 350ml veg stock
- 40g grated parmesan
- 100g spinach leaves
- 300g farfalle pasta or similar
- Preheat the oven to 200C and line a baking tray. Arrange the squash, onion, garlic, chilli and sage leaves on the tray, drizzle with oil and seasoning, then toss well to coat and roast for 40 mins, turning half way. Set aside to cool a little, and meanwhile cook the pasta in boiling salted water, drain and set aside.
- Squeeze the garlic from the skins and add to a food processor with half the vegetables and all the stock. Whizz until very smooth, then tip into a pan with the remaining vegetables, half the cheese and all the spinach. Stir to wilt the spinach, then add the drained pasta to the mixture. Stir to coat, then serve in bowls topped with the rest of the cheese and some more fresh sage.
50 mins
4 serving