Creamy Mushroom & butternut squash Pasta

Name: Creamy Mushroom & butternut squash Pasta
Yield: 4 servings
Ingredients: 250 g Chestnut button mushrooms, sliced thickly; 750 g butternut squashes, peeled and cut into large cubes; 1 tbsp dried oregano; 1 tbsp smoked paprika powder; 1 tsp garlic powder; 3 tbsp olive oil; 1 white onion, finely chopped; 1 garlic clove, finely chopped; 2 tbsp plain flour; 300 ml Arla® LactoFREE Milk (Whole or Semi Skimmed); 400 g Casareccia pasta; 150 g baby spinach

Feel good about darker nights with the help of our Creamy Mushroom and Butternut Squash Pasta recipe.

Ingredients

Chestnut button mushrooms, sliced thickly	250 g
Butternut squashes, peeled and cut into large cubes	750 g
Dried oregano	1 tbsp
Smoked paprika powder	1 tbsp
Garlic powder	1 tsp
Olive oil	3 tbsp
White onion, finely chopped	1
Garlic clove, finely chopped	1
Plain flour	2 tbsp
Arla® LactoFREE Milk (Whole or Semi Skimmed)	300 ml
Casareccia pasta	400 g
Baby spinach	150 g

Instructions

Step 1

Preheat the oven to 200C/fan 180C/gas 6. Divide the butternut squash and mushrooms between two large baking trays in a single layer. Sprinkle with oregano, paprika and garlic granules then drizzle two tablespoons of olive oil before mixing together. Place in the oven and roast for 20 minutes until golden and tender.

Step 2

Meanwhile prepare the sauce. Heat the remaining olive oil in a saucepan and cook the onion for 5-6 minutes until softened. Reduce the heat to very low and stir in the garlic and cook for 1 minute then add the flour and cook for a further minute. Pour in the Arla LactoFREE Milk Drink, beating until you have a smooth mixture. Heat until thickened then remove from the heat.

Step 3

Bring a large pan of water to the boil and cook the pasta according to the packet instructions. Drain well and return to the pan. Pour in the creamy sauce along with the spinach leaves and mix together well. Stir in the roasted vegetables and season well, mix everything together gently and serve immediately.