Butternut Squash and Tomato Pasta Bake

Serves: 4

Syns: 0

Freezer Friendly?: Yes

Vegetarian: Yes
Cost per serving*: £0.95

• 1 red onion, finely chopped
• 400g butternut squash, peeled, deseeded, chopped into cubes
• 2 crushed garlic cloves
• 2 tins of chopped tomatoes
• 1 vegetable stock pot made up with 100ml water
• 1 tbsp red wine vinegar
• pinch of sweetener
• 375g dried fusilli
• 120g grated cheese
• 2 tbsp basil leaves

This recipe requires a baking dish.

1. Preheat oven to 200 degrees Celsius.
2. Cook onion and butternut squash in a pan for 6-8 minutes, using Frylight or other 1 calorie spray.
3. Add garlic, stirring for one minute, then add tomatoes, stock, sweetener, vinegar and simmer for 10-12 minutes.
4. Cook pasta as according to instructions, and add 1/2 the cheese to it, along with the vegetable mix, half the basil, and put into your baking dish.
5. Add the rest of the cheese to the top and bake for 20-25 minutes.
6. Leave the dish to stand for 5 minutes.
7. Garnish with basil and serve.

This would be lovely with a chunky salad, and maybe a few syns of garlic bread!

Enjoy!

*Rough estimate, calculated based on Tesco prices (2015)