This is a sneaky way of getting extra veg into your littluns! My toddler picked out most of the pepper and onion in this meal but I wasn’t bothered because she got a good helping of tomato and butternut squash anyway!! It’s also really creamy for a meal that has no cream in it! Winner all round.
1/2 butternut squash
5-6 tasty tomatoes
2 cloves of garlic
1 red pepper
1 red onion
1 block of feta cheese
1 tin of cannelini (also known as white kidney) beans
180g Greek yoghurt
1 teaspoon of dried basil
1 teaspoon of dried oregano
Peel and de-seed the butternut squash then cut into cubes. Cut the tomatoes into quarters and slice the garlic.
Pour it all into a baking tray and drizzle a little olive oil over. Pop into a preheated oven at 180 degrees for around 35 mins (or until the butternut squash is very soft.
Meanwhile- slice the red pepper and the red onion
Put them onto another baking tray and drizzle a little olive oil over. Put in the oven for around 15 mins to soften.
Put the pasta on to boil and cook for around 2mins less than the packet suggests.
Pour the pasta into an oven proof dish and pour in the beans
Add the roasted onion and pepper
And the feta cheese. Mix everything together.
Once the butternut squash is soft remove from the oven and pour everything into a mixing bowl or a blender if you have one- make sure you keep all the juices etc!
Add the oregano and basil and a little black pepper to the bowl
Add the Greek yoghurt
If you’ve not got a blender use a hand held blender to blend the ingredients into a paste.
Add the water a little at a time, blending to make it smooth until you reach this consistency (you might not use all of it and you may need a little more- just keep adding a little at a time until it feels right!)
Pour over the pasta and mix it through to coat everything
Grate some cheddar over the top. You can chill at the his point or pop it straight into the oven. It’ll need around 20mins at 180 degrees if going in straight away and more like 30mins if going in chilled.