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  • 75g AK mini organic pasta shells
  • 120g butternut squash, peeled and diced
  • A knob of butter
  • 2 large tomatoes, skinned deseeded and diced
  • 50g baby spinach, chopped
  • 3 tbsp finely grated Parmesan or vegetarian Italian hard cheese
  • 1 clove garlic , crushed


  1. Cook the pasta shells in boiling water according to the packet instructions Drain and reserve 4 tbsp of water.
  2. Cook the squash in a steamer for 5 minutes .
  3. Melt the butter in a saucepan . Add the tomatoes and garlic and fry for one minute . Add the spinach and stir , then add the squash, pasta, water and grated Parmesan. Stir over the heat for 10 seconds .
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