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
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
- Cook the pasta following the packet instructions.
- Steam the butternut squash for 10 minutes, or until tender.
- 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.
- Drain the pasta and stir into the sauce.
