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Ingredients

  • 2 tbsp Annabel Karmel organic baby pasta shells
  • 150 g butternut squash, peeled, deseeded and chopped
  • 15 g unsalted butter
  • 3 medium tomatoes, skinned, deseeded and quartered
  • 30 g Cheddar cheese, grated

Method

  1. Cook the pasta following the packet instructions.
  2. Steam the butternut squash for 10 minutes, or until tender.
  3. Meanwhile, melt the butter in a small saucepan and sauté the tomatoes until mushy. Stir in the cheese until melted. Blend the butternut squash with the tomato and cheese.
  4. Drain the pasta and stir into the sauce.
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