Pasta with Spiced Leek, Butternut Squash and Cherry Tomatoes

pasta with spiced leek butternut squash and cherry tomatoes

Pasta with Spiced Leek, Butternut Squash and Cherry Tomatoes

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Servings: 4
Calories: 403

Ingredients
 

  • 5 1/2 oz baby leeks cut into 2 cm (3/4 inch) slices
  • 6 oz peeled weight butternut squash, deseeded and cut into 2 cm (3/4 inch) chunks
  • 1 1/4 tbsp medium ready-prepared curry paste
  • 1 tsp rapeseed or vegetable oil
  • 6 oz cherry tomatoes
  • 9 oz dried pasta of your choice
  • 1/2 pint White Sauce
  • 2 tbsp chopped fresh coriander leaves

for the white sauce

  • 9 floz skimmed milk
  • 3/4 oz cornflour
  • 1 tsp mustard powder
  • 2 small bay leaves
  • 1 small onion
  • 4 tsp freshly grated vegetarian Parmesan or Pecorino cheese
  • 4 1/4 oz baby spinach leaves

Instructions

  • Preheat the oven to 200°C/400°F/Gas Mark 6.
  • Bring a large saucepan of water to the boil, add the leeks and cook for 2 minutes. Add the butternut squash and cook for a further 2 minutes. Drain in a colander.
  • Mix the curry paste with the oil in a large bowl. Toss the leeks and butternut squash in the mixture to coat thoroughly.
  • Transfer the leeks and butternut squash to a non-stick baking tray and roast in the oven for 10 minutes until golden brown. Add the tomatoes and roast for a further 5 minutes.
  • Meanwhile, cook the pasta according to the instructions on the packet and drain.
  • Put the sauce into a large saucepan and warm over a low heat. Add the leeks, butternut squash, tomatoes and coriander and stir in the warm pasta. Mix thoroughly and serve.

for the white sauce

  • To make the sauce, put the milk into a small non-stick saucepan with the flour, mustard, onion and bay leaf. Whisk over a medium heat until thick. Remove from the heat, discard the onion and bay leaf and stir in the cheese. Set aside, stirring occasionally, to prevent a skin forming.
Calories: 403 kcal
Carbohydrates: 75 g
Protein: 20 g
Fat: 3g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 2 mg
Sodium: 3388 mg
Potassium: 811 mg
Fiber: 6 g
Sugar: 12 g
Vitamin A: 4579 IU
Vitamin C: 29 mg
Calcium: 199 mg
Iron: 5 mg
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