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.
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1h 0 min
Easy Butternut Pumpkin Pasta
Method
- 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.
Cream
Anchor UHT Cooking Cream
A New Zealand freshly made cream that is delicious, naturally creamy and full of dairy goodness. Made with 100% milk from New Zealand
- Made with high quality New Zealand milk source
- Naturally Creamy. It retains a full, natural dairy flavour
- Versatile on heat – cream does not split or curdle with prolong heating
- No additional flavouring or colouring are used
Unit Sizes: 200ml
