Annabel Karmel’s tomato and butternut squash pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 5 portions
Ingredients
- 2 tsp olive oil
- ½ small red onion, peeled and finely chopped
- 1tsp freshly chopped thyme or ¼ tsp dried thyme
- 125g peeled and diced butternut squash
- 1 garlic clove, peeled and crushed
- can chopped tomatoes
- 75ml water
- ½tsp sun-dried tomato paste or tomato purée
- 30g Cheddar cheese or dairy-free alternative, grated, plus extra for serving (optional)
- 1 tbsp double cream or dairy-free alternative
- 75g elbow/macaroni pasta or gluten-free pasta
Method
- STEP 1
Heat the oil in a saucepan. Add the onion, thyme, and butternut squash. Sauté, stirring, over a low heat for 5 minutes. Add the garlic and cook for a further 1 minute.
- STEP 2
Add the tomatoes, water and tomato paste/purée. Bring to the boil, reduce the heat, and simmer gently for 30 minutes, or until soft and pulpy, stirring occasionally.
- STEP 3
Add the cheese, then purée the mixture until smooth in a food processor or with a hand blender. Mix in the cream.
- STEP 4
Meanwhile, cook the pasta in lightly salted water, according to the packet instructions. Leave out salt for babies under 1 year old.
- STEP 5
Drain and stir in the blended sauce. Serve with grated cheese, if you wish.