It’s been a while since I’ve made a new recipe to feature on here after feeling distinctly uninspired but after a short break to the lakes, I’m back and rearing to go! In a bid to use up leftover veg in the fridge, this meal was one of those ‘chuck everything in a pan and see what happens’ kinda evenings.
And I can report, it was bloody delicious! Creamy, cheesy, leeky and super garlicky, which is my kinda pasta dish!
- 1 butternut squash (pre-chopped or like me, a whole one!)
- 1 red onion
- 1 red pepper
- 2 leeks
- 1 punnet of chestnut mushrooms
- Garlic paste
- Ginger paste
- Double cream – half a tub
- Low fat cream cheese
- Salt and pepper to season
Once I’d tackled the butternut squash by stabbing it multiple times all over and then popping in the microwave for 6 minutes, I started the recipe!
Pop your spaghetti in a pan with a pinch of salt and set on a low heat setting to gently simmer and cook whilst you make the rest of the sauce.
Chop your veggies – red onion, leek, pepper and mushrooms and throw in a large frying pan alongside a healthy dollop of coconut oil and a pinch of chilli powder to season. As the veg cooks, add a pinch of pepper to the mix and allow to simmer gently in the pan.
Once your onion has started to brown and the mushrooms soften, add the cream cheese to the pan. I’m no good with measurements, I need to add as I go, little by little. So feel free to use your own judgement! The sauce will begin to thicken and now it’s time to add the cream to make it saucey!
By now your butternut squash should be cooked and soft enough to peel and chop….fingers crossed! Dice into chunks and add to the pan.
Turn the heat down to simmer and leave to gently bubble away. Once your spaghetti has cooked as is al dente, drain and throw in the pan to get mixed into the sauce and full of cheesy, garlicky goodness! You’re now ready to serve. I would have added parmesan to the top of mine, if I had any that is, so if you’re all about that cheese life (who isn’t?!), go wild and add more!