Ingredients
2 tbsp olive oil
2 small onions, finely chopped
2 small sticks celery, finely diced
1/2 small red pepper, finely diced
100g butternut squash, peeled and diced
2 cloves garlic, crushed
1 1/2 tbsp tomato puree
400g chopped tinned tomatoes
200ml vegetable stock
1 tbsp thyme, chopped
500g Packet Garofalo’s Anistelle Star and Moon pasta shapes
50g Parmesan cheese, grated (optional)
Method
- Heat the oil in a sauté pan. Add the onions, celery, red pepper and squash and sauté for 3-4 minutes. Add the garlic and fry for 30 seconds.
- Add the puree, tomatoes, stock and thyme. Stir together and bring up to the boil, cover with a lid and simmer for 15-20 minutes until the vegetables are soft. Blend until smooth using a stick blender.
- Cook the pasta in boiling water according to the timings on the pack of the packet. Drain and add to the sauce. Mix well and spoon into bowls and sprinkle with cheese.
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