Ingredients

  • 100 g butternut squash, peeled & cut into cubes
  • 25 g orzo or small pasta shells
  • 10 g butter
  • 3 medium tomatoes, skinned, deseeded & cut into pieces
  • 4 fresh basil leaves, torn into pieces
  • 1 tbsp crème fraiche or cream

Method

  1. Steam the squash until tender.
  2. Meanwhile, cook the pasta according to the packet instructions.
  3. Melt the butter and sauté the tomatoes for 3 minutes, then add the basil.
  4. Whiz the squash and stir in the crème fraiche or cream.
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