This autumnal pasta dish is creamy, comforting, and packed with plants and fibre for a satiating lunch or dinner. If you want to increase the amount of protein, just add in some chicken, salmon or some tofu. Enjoy!
Ingredients:
1 small butternut squash (or half a large one), peeled, deseeded, and diced
300g pasta (feel free to use gluten free)
½ head of broccoli, chopped
100g frozen peas
Olive oil or butter
1 onion, finely chopped
2 teaspoon dried thyme
2 cloves garlic, minced
200g cream cheese (such as Philadelphia cream cheese)
50g grated Parmesan cheese (some saved for serving)
Salt and black pepper to taste
Method
1. Preheat the oven to 200°C. Spread the butternut squash on a baking tray. Drizzle with olive oil and sprinkle with salt. Bake for around 30 minutes or until tender.
2. Cook the pasta according to the package instructions, until al dente. Add the broccoli and peas to the pasta for the last five minutes of cooking. Also save a mug full of pasta water for later. Drain and set aside (tip: toss some olive oil through to stop the pasta sticking together as it cools).
3. In a large pan, heat some olive oil or butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and dried thyme. Cook for an additional minute.
4. Stir in the roasted butternut squash. Add in the cream cheese and pasta water until a smooth sauce forms. Allow the sauce to bubble before turning the heat down. Cook for another five or so minutes. If the sauce gets too thick, add in some water or milk until you get the consistency you want. Season with salt and pepper to taste.
5. Add the cooked pasta, peas and broccoli to the pan, tossing to coat everything evenly in the creamy sauce.
6. Sprinkle the grated Parmesan cheese on top and enjoy!