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Butternut Squash and Broccoli Farfalle
With World Pasta Day taking place on the 25th October, it’s an opportune time to master your pasta. The ultimate fast food, pasta is as versatile as it is tasty with over 350 different types available. Pasta is the perfect dish to use seasonal ingredients and this Farfalle dish is a delicious way to use in-season butternut squash, mushroom and broccoli.
Cooking Time 30 Minutes
Portions
4
Ingredients
Increase Portion Size
- g Country Range Farfalle
- ml Country Range Pomice Oil
- g Country Range Chopped Tomatoes
- tsp Country Range Dried Mixed Herbs
- Diced Butternut squash
- Crushed Clove of garlic
- Diced Onion
- g Broccoli florets
- tbsp Torn basil
-
1
Step 1
Cook the onions, diced butternut squash and garlic in pom-ice oil until the vegetables start to soften. -
2
Step 2
Add the mixed herbs and chopped tomatoes. -
3
Step 3
Season to taste and finish with torn basil and broccoli flo-rets. -
4
Step 4
Boil the pasta until al dente in plenty of salted water and drain well. -
5
Step 5
Toss the pasta in the sauce and finish with the grated hard cheese of your choice.
Ingredients
Increase Portion Size
- g Country Range Farfalle
- ml Country Range Pomice Oil
- g Country Range Chopped Tomatoes
- tsp Country Range Dried Mixed Herbs
- Diced Butternut squash
- Crushed Clove of garlic
- Diced Onion
- g Broccoli florets
- tbsp Torn basil
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