Creamy Squash & Penne Pasta One Pot

Total: 45 mins

A big splash of soya cream gives this cosy veg-packed pasta its velvety richness, stirred through sweet hunks of seasonal squash, tender baby leaf spinach and sun dried tomatoes. Flavoured with a dash of nutmeg and topped with crunchy pumpkin seeds.

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524 kcal
(per portion)

Ingredients you'll need

2 red onions
4 garlic cloves
35g sun dried tomatoes
1 butternut squash
1 vegetable stock cube
½ nutmeg
500g wholewheat penne
20cl soya cream
100g baby leaf spinach
25g pumpkin seeds

From your kitchen

2 tbsp olive oil
Sea salt
Freshly ground pepper
1 ltr boiling water

You'll need

Large pan with lid
Measuring jug

Step by step this way

1.
Fill and boil your kettle. Peel and thinly slice the red onions and garlic and pop them in a large pan. Using kitchen scissors, snip in the sun dried tomatoes. Add 2 tbsp olive oil and a pinch of salt and pepper.
2.
Halve the butternut squash and scoop out the seeds (see our tip on how to use them up). Chop the squash into 1-2cm chunks (no need to peel it). Add the squash to the pan and crumble in the stock cube. Grate in half the nutmeg.
3.
Set the pan on a medium heat and pour in 1 ltr boiling water from the kettle. Bring the pan back to the boil, then turn the heat down to mediumlow and simmer for 5 mins.
4.
Tip the penne into the pan bring it back to a bubble. Pop on a lid and cook on a low heat for 12-15 mins. The pasta and squash should be soft with a slight bite – cook for a little longer if either are still too firm.
5.
Add the baby leaf spinach to the pan and pour in the soya cream. Stir to wilt the spinach and warm the cream. Taste the pasta and add more salt, pepper or nutmeg if you think it needs it. Spoon into warm bowls and scatter over the pumpkin seeds to serve.

Tip
Leftovers
This pasta dish will keep in your fridge in sealed containers for up to 3 days. Reheat till piping hot, adding a little more water or stock to loosen the sauce if needed.
Tip
Low Waste, No Waste
You can turn your squash seeds into a crunchy snack. Strip off any squash flesh, wash them then tip into a dry frying pan and toast for a few mins till starting to puff up and brown. Add a splash of oil or a little butter and a pinch of spice, such as smoked paprika for a savoury snack or cinnamon for something sweeter. Tumble together to coat, then tip into a bowl to serve. They will keep in a tub for a 1-2 days.

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