Pasta with butternut squash sauce
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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Heat the olive oil in a frying pan over a medium heat. Add the garlic and sage and fry for 1-2 minutes, until golden.
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Add the butternut squash and sauté for 3-4 minutes, until golden.
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Add the white wine and cook for one minute.
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Add the double cream and water, bring to the boil, then reduce the heat to simmer for five minutes, until the butternut squash is soft and cooked.
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Add the pasta, toss together and season, to taste, salt and freshly ground black pepper.
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Serve in a warm bowl.
Ingredients
- 2 tbsp olive oil
- 1 clove garlic
- 2 tbsp chopped fresh sage
- 100g/3½oz butternut squash, peeled, seeds removed, finely chopped
- 100ml/3½fl oz white wine
- 100ml/3½fl oz double cream
- 50ml/2fl oz hot water
- 150g5½oz penne pasta, cooked according to packet instructions
- salt and freshly ground black pepper
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