Butternut Squash and Vegetable Pasta

This vegetarian pasta dish is simple to make, filling and healthy. It can be spiced up with a bit of salami but is perfect the way it is.

Ingredients

Serves Four

• Fat-free cooking spray
• 1 Butternut squash, cut into bite-size chunks
• 1 red onion
• 1 green pepper
• I garlic clove, crushed
• 12 cherry tomatoes, halved
• 200g dry pasta
• 1 tablespoon tomato puree
• 40g olives
• Black pepper
• 4 teaspoons Parmesan cheese
• Basil leaves to garnish

Method

1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
2. Spray a large roasting tin with calorie-controlled cooking spray. Add the butternut squash, onion, pepper and garlic and spray again. Roast for 25-30 minutes, until tender. Turn the vegetables over, add the tomatoes and roast for a further 5 minutes. If you are adding salami, do this now too
3. Cook the pasta in lightly salted boiling water for 8-10 minutes, according to pack instructions.
4. Drain the pasta thoroughly, and add to the roasted vegetables with the tomato puree and olives. Stir through and serve on warm plates, sprinkled with the Parmesan cheese and garnished with basil leaves.