Butternut squash and sage pasta

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil and butter in a large saucepan. Add leeks and butternut squash and cook for 5 minutes over a medium heat, stirring regularly. Add garlic, sage and bring to the boil. Cover the pan and leave the veg to simmer for a further 5 minutes, by which time the leeks should be tender to the point of a knife

Step 2

Stir in the pasta and season with salt and pepper, then pour in the stock. Bring to the boil, then turn Down the heat, cover and leave to simmer, stirring regularly when the pasta has cooked and most of the liquid has absorbed, remove the pan from the heat and leave to stand for 5 minutes. Pour in the cream and add the nutmeg, then stir to combine