Sundried Tomato, Butternut & Baby Spinach Pasta

Serve this vegetarian pasta dish either warm as a main course meal or at room temperature as an accompaniment to your braai meat – everyone will be asking you for your recipe!

Serves 4

Ingredients: 

• 15ml sunflower oil
• 1 onion, finely chopped
• 5ml rushed garlic
• 75g sundried tomatoes in oil, roughly chopped
• 250g button mushrooms, sliced
• 1 sachet (50g) tomato paste
• 1/2 tin tomato purée
• 5ml dried Italian Herbs
• 1 KNORR Vegetable Stock Pot
• 500g butternut, peeled, cubed and steamed
• 15ml sugar
• 150ml cream
• 30ml resh parsley, chopped
• 2 rounds feta cheese, crumbled
• 500g penne pasta, boiled and drained
• 100g baby spinach leaves

Method: 

1. Sautee the onions and garlic in oil until lightly brown.
2. Add the chopped sundried tomatoes and fry for 3 minutes.
3. Add the mushrooms fry for a further 5 minutes or until soft.
4. Stir in the tomato paste, tomato puree, Robertsons Italian Herbs and KNORR Vegetable Stock Pot and allow to simmer for 5 - 10 minutes.
5. Then add the steamed butternut, sugar, cream and chopped parsley and simmer for a further 5 minutes.
6. Mix the cooked penne pasta into the sauce together with the baby spinach leaves – the heat from the sauce will wilt and cook the spinach.
7. Top with crumbled feta cheese and serve.