Butternut Squash Penne & Cheese
Ingredients
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- 2 tbsp butter
- 3 large cloves garlic, minced
- 1 butternut squash, diced
- 250ml vegetable stock
- 400g uncooked penne pasta
- 300ml milk
- 200g grated cheddar cheese
salt and black pepper, to taste
Method
1. Cook the pasta as per the packet instructions. Save some of the pasta water for later.
2. Melt the butter, add the garlic, and cook for 1 minute.
3. Add the butternut squash and veg stock and bring to the boil, reduce heat and simmer for 10 minutes.
4. Put the squash mix in a blender with the milk and mustard and blitz until smooth. If you don’t have a blender, you can mash it down or use a stick blender.
5. Put the sauce back into the pot and add the grated cheese.
6. Combine the sauce and cooked pasta and stir well. If it is too thick add some pasta cooking water to thin.
7. Season with salt and lots of pepper.
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