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Butternut Squash Philly Pasta

A recipe developed exclusively for Philadelphia Professional by Nicole Pisani
10
Servings
30 min
Prep time
1h 20min
Total time

Ingredients

    The makings of the

    Butternut Squash Philly Pasta

    1. 1

      Roast the prepared carrots, butternut squash, sweet potato and leeks for 20 minutes at 180 °C.

    2. 2

      Fry the red onion and garlic in the oil in a large pan. Add the roasted vegetables, passata, vegetable stock and maple syrup. Cover, and cook on a low heat for 30 minutes.

    3. 3

      Blitz into a thick sauce and check seasoning.

    4. 4

      Boil the spaghetti for the recommended time on the packet. Drain and fold through the hot sauce along with the Philadelphia to give a rich, creamy finish.

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    Butternut Squash Philly Pasta
    Philadelphiaprofessional

    Nutritional Information

    Typical valuesPer Serving
    Energy2233.0 kJ
    Energy533.7 kcal
    Fat15.0 g
    Carb76.9 g
    Protein15.1 g
    Saturated fat6.5 g
    Salt0.8 g
    Dietary fibre13.9 g
    Sugars21.4 g

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