Butternut Squash Pasta Sauce

This popped up on my newsfeed in fb the other day....its from those lovely chaps at TwoChubbyCubs who follow the Slimming World plan and post delicious recipes (pop over and have a look at their site, the link is below) and I've been dying to give it a go.

I'm not really big on pasta these days (used to LOVE the stuff pre WW but I get bloated on it now) so I served mine with Courgetti and topped it with a couple of Mackerel strips, therefore I left out the bacon pieces so when I put it into the recipe builder it came out at 1sp per portion (the recipe serves 4). Its a lovely smooth, creamy sauce that tastes amazing. I counted 4sp for the mackerel and 1sp for the parmesan I added as well.

I have to say that although it was creamy and tasty I felt it was lacking a little something because I left the garlic out....next time I have a portion I'm going to put a squirt of chilli paste in it too.

The original recipe is here

Ingredients

600g of butternut squash, cut into 2cm cubes
1 red onion, chopped (I used white because I was leaving the garlic out)
1 garlic clove, minced (I left this out)
250ml chicken stock ( I used my Vegetable Stock )
1½ tsp dried sage
1½ tsp dried thyme
200ml Almond Milk (if you use skimmed milk or semi skimmed milk please remember to recalculate points)

 

 

Method

Spray a large saucepan with the spray oil and bring to a medium heat
Add the onion and cook for about 1-2 minutes
Add the garlic and stir for about thirty seconds, then add the butternut squash, stock, sage and thyme

Stir well and cover, and leave to cook for about 15 minutes
When the squash is softened (you should be able to poke a fork into it with a little resistance), pour the lot into a food processor, add the milk and 50ml of water and add a bit of salt or pepper and pulse until smooth

Serve with your chosen pasta adding the appropriate points. Here's my sauce all portioned up....!!

I used one of these for my dinner tonight and I felt there was slightly too much sauce for my veg noodles.....so I'm going to split the remaining three portions into four. With that in mind I looked again at the WW recipe builder and recalculated.....6 portions would work out at 0sp each

Sue
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