A new way to cook pasta for all the family.
Cook: 30 Mins
Serves: 4
Price: £2.00 per serving
Nutritional Information
Each 628g serving contains
Energy
2857kj
683kcal
2857kj
683kcal
34%
Fat
26.1g
26.1g
High
37%
37%
Saturates
11.8g
11.8g
High
59%
59%
Sugars
14.8g
14.8g
Low
16%
16%
Salt
4.2g
4.2g
High
69%
69%
of your reference intake.
Typical energy values per 100g:
455kj/109kcal
Typical energy values per 100g:
455kj/109kcal
Ingredients
1 small butternut squash, peeled and cubed
350g Asda Fresh Penne Pasta
160g bag baby leaf spinach
2 x 500g jars Asda Chickpea and Spinach Sauce
150g Rosenborg Danish Blue, crumbled
75g Asda Mature Cheddar, grated
75g Asda Fresh Breadcrumbs
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Heat two pans of water until boiling. Add the squash to one, bring back to the boil and simmer for 8-1 0 minutes. Drain.
2
Add the pasta to the other pan, bring back to the boil and simmer for 6 minutes. Drain.
3
Stir-fry the spinach for a couple of minutes or until it wilts. Put the squash and spinach in an ovenproof dish.
4
Meanwhile, put the sauce and pasta in a pan. Heat until boiling, remove from the heat and stir in the Danish blue.
5
Pour over the squash and spinach. Sprinkle with the Cheddar and breadcrumbs. Cook in the oven for 10-15 minutes or until the top is crisp and golden.