Penne Pasta with Orange Tomatoes and Squash
Created by the No.1 baby and children's food expert, Annabel Karmel, this 15 minute pasta dish is great and nutritious for when you're short on time.
- 1 Knorr Zero Salt Vegetable Stock Cubes with 250 ml water
- 275 g penne pasta
- 300 g orange cherry tomatoes halved
- 250 g butternut squash diced
- 100 g spinach
- 1 leek sliced
- 1 garlic clove crushed
- 250 ml water
- 100 ml double cream
- 30 g Parmesan grated
- 2 tbsp tomato puree
- 1 tbsp sage chopped
- 2 tbsp olive oil
For the sauce, heat the oil in a frying pan then add the leek and butternut. Fry for 3-4 minutes. Add the garlic and tomato puree and fry for another 30 seconds.
Add the Knorr Zero Salt Veggie Stock Cube and water then reduce slightly. Add the spinach, tomatoes and cream.
For the pasta, cook the pasta in boiling water as per packet instructions. Drain the pasta and add to the pan with the sauce and finish with Parmesan and sage. Toss together.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||801.95 kcal|
|Protein (g)||17.9 g|
|Sugar (g)||15.54 g|
|Fat (g)||36.15 g|
|Fibre (g)||7.67 g|
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