This is a quick and easy option suitable for all ages. It’s perfect for Meat-Free Monday! It freezes well, so batch cooking it is an option. This recipe makes dinner for 5 people for 2 days, so split the sauce in 2. Freeze one half for another time!
Ingredients
- 2 red peppers
- 2 yellow peppers
- 1200g prepared butternut squash (can buy it fresh/ frozen and chopped)
- Olive or rapeseed oil
- Sage or thyme & rosemary
- 200g cream cheese
- Parmesan to finish (e.g. 15g)!
Directions
- Add the veg to an ovenprrof dish and pour over some oil and the herbs.
- Roast the vegetables at 200 degrees for 40 minues.
- After 25 minutes start to cook your pasta.
- When cooked, blend until smooth with the cream cheese.
- Add the sauce in on top of the pasta and finish with some parmesan (cheddar for kids perhaps?).
Nutritional Information
- 495kcal
- 28g protein
- 9g fibre
if using 75g of lentil/ chickpea pasta (the weight is for dry pasta, or in other words, before it’s cooked!)
