1 tablespoon extra virgin olive oil or cooking spray
3 garlic cloves, finely chopped
1 onion, finely chopped
60ml natural yoghurt
1 teaspoon Italian herbs
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Method Prep:5min › Cook:40min › Ready in:45min
Preheat the oven to 200 C / Gas 6. Place the butternut squash on the tray and bake for 30 minutes. Then remove from the oven.
Put the pasta on to boil.
Heat the oil in a pan (or spray), then add the garlic and onion. Sautee for 2-3 minutes. Meanwhile, puree one third of the butternut squash with the yoghurt until smooth.
Add the butternut squash/yoghurt mixture to the onions and garlic, stir together and simmer gently for five minutes. Add the herbs.
Drain the pasta. If you desire a smoother sauce, puree the butternut squash/yoghurt mixture again. Combine the remaining butternut squash with the sauce and divide the pasta and sauce between 4 plates.
The sauce is very creamy, so you don't need much of it to go with each portion of pasta. A light salad would be great with this dish.