Serves 4
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To serve:

  1. Bring a saucepan of water to the boil over a high heat. Add the butternut squash and peeled garlic and cook over a medium-high heat with the lid on for 10-15 minutes until the squash is very tender. Drain well.
  2. Finely chop the blanched garlic clove, then return to the pan with the drained squash. Add the Parmesan and double cream, then use a stick blender to whizz into a smooth, thick sauce. Season to taste.
  3. Meanwhile, bring a large pan of salted water to a boil over a high heat and cook the pasta according to package instructions, adding the spinach and peas to the pot for the final three minutes of cooking time. Drain well, reserving 100ml of the pasta water.
  4. Add the pasta mixture and reserved water into the butternut squash sauce. Toss everything together until the tagliatelle is well coated. Serve with garlic bread and Parmesan.

Nutrition Facts

Per serving: 550kcals, 18.6g fat (9.9g saturated), 79.8g carbs (4.8g sugars), 19.4g protein, 7.7g fibre, 0.206g sodium