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Penne Pasta with Orange Tomatoes & Squash

Penne Pasta with Orange Tomatoes & Squash by Annabel Karmel

Penne Pasta with Orange Tomatoes & Squash

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Ingredients

250mls Knorr Zero Salt Veggie Stock Cubes (1 cube)
2 tbs Olive oil
1 leek, sliced
250g butternut squash, diced
1 garlic clove, crushed
2 tbs tomato puree
100g spinach
300g orange cherry tomatoes, halved (if not in season, you can replace with red cherry tomatoes)
100 mls double cream
30g Parmesan, grated
1 tbs sage, chopped
275g Penne Pasta

Method

  1. Heat the oil in a frying pan. Add the leek & squash. Fry for 3-4 minutes. Add the garlic &
    tomato puree & fry for 30 seconds.
  2. Add the stock, slightly reduce. Add the spinach, tomatoes & cream.
  3. Cook the pasta in boiling water. Drain. Add the pasta to the pan with the Parmesan & Sage. Toss together.

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