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

No ratings yet
Servings: 4
Calories: 403


  • 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


  • 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
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating