Pasta is definitely a go to meal when I’m in a rush. It’s so versatile and quick to make. Sometimes, I still reach for it even when I have loads of time to prep dinner. This hidden veg creamy pasta and my hidden veg lasagne take a bit more time to make, but are definitely worth it. The creamy sauce contains roasted butternut squash puree, which really adds a depth of creaminess. The hidden veg creamy sauce is really the star of this recipe, all other ingredients can be adapted to whatever you have in the cupboard or fridge.
This recipe is suitable for the whole family including weaning babies. Makes 3 big portions and 4 small portions.
INGREDIENTS
1 butternut squash, peeled, insides scooped out, washed and cubed
500g of pasta of your choice
1 pint of milk (can substitute for a non dairy alternative)
110g of plain flour
3 large handfuls of grated cheese (can substitute for non dairy alternative)
Oil (I use rapeseed, but olive is fine)
Salt and Pepper (optional)
2 large handfuls of frozen peas
2 large handfuls of broccoli florets
Good sprinkle of nutmeg
METHOD
Preheat oven to 190c. Add butternut squash to an oven proof dish and drizzle with oil. Cook for 25-35mins or until golden brown and soft.
Cook pasta as per packet instructions. After 5mins add peas and broccoli.
In a pan over a medium heat add the milk and gradually whisk in the flour. Continue to whisk until it begins to thicken, add more flour if needed. Add garlic, nutmeg, cheese and mix through.
Add the cooked butternut squash to a blender with a splash of water and blitz until smooth. Add to the cheese sauce and mix until combined. Add salt and pepper if you wish.
Drain the cooked pasta, peas and broccoli. Add back to the pan, pour over the cheese sauce and mix.
If you want you can mix through some ham, cooked chicken or meat of your choice.
Eat. Enjoy.