Tomato & Butternut Squash Pasta
Fill up tiny tums with this delicious and creamy Tomato & Butternut Squash Pasta recipe.
This is an exclusive recipe from Annabel’s 30th Anniversary Edition of her Global Bestselling Cookbook: The Complete Baby & Toddler Meal Planner.
- Suitable For Freezing
- 15 minutes
- 15 minutes
- 3 portions
Ingredients
100g butternut squash, peeled & cut into cubes
25g orzo or small pasta shells
10g butter
3 medium tomatoes, skinned, deseeded & cut into pieces
4 fresh basil leaves, torn into pieces
1 tbsp crème fraiche or cream
25g orzo or small pasta shells
10g butter
3 medium tomatoes, skinned, deseeded & cut into pieces
4 fresh basil leaves, torn into pieces
1 tbsp crème fraiche or cream
Method
- Steam the squash until tender.
- Meanwhile, cook the pasta according to the packet instructions.
- Melt the butter and sauté the tomatoes for 3 minutes, then add the basil.
- Whiz the squash and stir in the crème fraiche or cream.
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