Sundried Tomato, Butternut & Baby Spinach Pasta

Ingredienoil

• 1 Onion, finel

• 5 millilitre Crushed garlic

• 75 gram Sundried tomatoes in oil, roughly chopped

• 250 gram Button mushrooms, sliced

• 1 sachet (50g) tomato paste

• 1/2 Tin tomato purée

• 5 millilitre Robertsons Italian Herbs

• 1 KNORR Vegetable Stock Pot

• 500 gram Butternut, peeled, cubed and steamed

• 15 millilitre Sugar

• 150 millilitre Cream

• 30 millilitre Fresh parsley, chopped

• 2 Rounds feta cheese, crumbled

• 500 gram Penne pasta, boiled and drained

• 100 gram Baby spinach leaves

 

 

 

Instructions

 

1. Sautee the onions and garlic in oil until lightly brown.

2. Add the chopped sundried tomatoes and fry for 3 minutes.

3. Add the mushrooms fry for a further 5 minutes or until soft.

4. Stir in the tomato paste, tomato puree, Robertsons Italian Herbs and KNORR Vegetable Stock Pot and allow to simmer for 5 - 10 minutes.

5. Then add the steamed butternut, sugar, cream and chopped parsley and simmer for a further 5 minutes.

6. Mix the cooked penne pasta into the sauce together with the baby spinach leaves – the heat from the sauce will wilt and cook the spinach.

7. Top with crumbled feta cheese and serve.