Ingredients
250ml low-salt veggie stock
2 tbsp olive oil
1 leek, sliced
250g butternut squash, diced
1 garlic clove, crushed
2 tbsp tomato puree
100g spinach
300g orange cherry tomatoes, halved (if not in season, you can replace with red cherry tomatoes)
100ml double cream
30g Parmesan, grated
1 tbsp sage, chopped
275g penne pasta
Method
- Heat the oil in a frying pan. Add the leek and squash, and fry for 3-4 minutes. Add the garlic and tomato puree and fry for 30 seconds.
- Add the stock, and simmer for a few minutes to reduce slightly. Add the spinach, tomatoes and cream.
- Cook the pasta in boiling water according to the packet instructions. Drain, then add the pasta to the pan with the Parmesan and sage. Toss together before serving.
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