Fill up tiny tums with this delicious and creamy Tomato & Butternut Squash Pasta recipe.
This is an exclusive recipe from Annabel’s 30th Anniversary Edition of her Global Bestselling Cookbook: The Complete Baby & Toddler Meal Planner.
Suitable For Freezing
100g butternut squash, peeled & cut into cubes
25g orzo or small pasta shells
3 medium tomatoes, skinned, deseeded & cut into pieces
4 fresh basil leaves, torn into pieces
1 tbsp crème fraiche or cream
Steam the squash until tender.
Meanwhile, cook the pasta according to the packet instructions.
Melt the butter and sauté the tomatoes for 3 minutes, then add the basil.
Whiz the squash and stir in the crème fraiche or cream.