Butternut squash and sage pasta – recipe | Cook Up A Feast With Tesco Finest

Garlic and chilli-roasted squash creates a velvety sauce that’s perfect served with Tesco Finest gigli pasta, made by experts with more than 100 years’ experience. The coarse texture is perfect for clinging to creamy sauces. A simple, yet special meal with real restaurant vibes.

Prep 5 min
Cook 55 min
Serves 4

1 small butternut squash, peeled and diced into approximately 1cm cubes (roughly 450g)
1 red onion, roughly chopped
4 garlic cloves, unpeeled
1 red chilli, deseeded and sliced
6 fresh sage leaves, plus extra to serve
3 tbsp olive oil
350ml vegetable stock
30g vegetarian hard cheese (or parmesan), finely grated
100g baby spinach
300g Tesco Finest gigli pasta

Heat the oven to 200C (180C fan)/gas 6, and line a baking tray with foil. Arrange the butternut squash, onion, whole garlic cloves, chilli and sage leaves on the tray and drizzle over the oil. Season with salt and black pepper, and toss everything together until well coated. Roast for 40 minutes, turning halfway, until the squash is tender. Set aside for 15 minutes to cool.

Meanwhile, cook the pasta following the instructions on the packet. Drain and set aside, covered.

Pop the garlic out of its skin and add to a food processor with half the roasted vegetables and all of the stock (or use a saucepan and a stick blender). Whiz until smooth. Add more water if it looks a little thick, then tip into a large saucepan over a low heat along with the remaining vegetables, a handful of the grated cheese and the spinach. Stir to wilt the spinach.

Tip the pasta into the butternut squash sauce. Stir to coat, then serve in bowls topped with the remaining grated cheese and some fresh sage leaves.

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