INGREDIENTS (2 servings)
1 small butternut squash / 300g pasta shells / salt and pepper / 1 clove garlic / 200 mL vegetable stock / 4 tablespoons double cream / 1 tablespoon of smoked paprika / pinch of nutmeg / handful of parsley / 60 g red cheddar cheese
Place two saucepans of water on to boil. Chuck the butternut squash diced in cubes into one of the pans and cook for 8 minutes. Drop the pasta shells into the other and cook for one minute less than packed instructions. Drain the butternut squash and tip into a blender with garlic clove, veg stock, cream, smoked paprika, nutmeg, and a good pinch of salt and pepper. Blitz to a smooth creamy sauce. Drain the pasta, tip back into the saucepan and stir through the butternut sauce and parsley. Spoon into your bowl and top with grated cheese and parsley springs.