Recipes
Date posted: 03/06/2024
Ingredients
| Butternut squash, peeled and cut into large cubes | 750g |
| Chestnut button mushrooms, sliced thickly | 250g |
| Dried oregano | 1 tbsp |
| Smoked paprika | 1 tbsp |
| Garlic powder | 1 tsp |
| Olive oil | 3 tbsp |
| White onion, finely chopped | 1 |
| Garlic clove, finely chopped | 1 |
| Everyday Favourites plain flour | 2 tbsp |
| Arla® LactoFREE Milk (Whole or Semi Skimmed) | 300ml |
| Casareccia pasta | 400g |
| Baby spinach | 150g |
Method
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- Preheat the oven to 200°C/fan 180°C/gas 6. Divide the butternut squash and mushrooms between two large baking trays in a single layer. Sprinkle with oregano, paprika and garlic granules then drizzle two tablespoons of olive oil before mixing together. Place in the oven and roast for 20 minutes until golden and tender.
- Meanwhile prepare the sauce. Heat the remaining olive oil in a saucepan and cook the onion for 5-6 minutes until softened. Reduce the heat to very low and stir in the garlic and cook for 1 minute then add the flour and cook for a further minute. Pour in the Arla LactoFREE Milk Drink, beating until you have a smooth mixture. Heat until thickened then remove from the heat.
- Bring a large pan of water to the boil and cook the pasta according to the packet instructions. Drain well and return to the pan. Pour in the creamy sauce along with the spinach leaves and mix together well. Stir in the roasted vegetables and season well, mix everything together gently and serve immediately.