After such a beautiful winter day there is nothing I love more than a cosying up with tasty pasta dish. This Butternut Squash and Kale Pasta is one of my new favourites and great way to pack some winter vegetables into a mid week meal.

The trick is to use the water from the cooking pasta, combined with grated parmesan and the herbed oil the vegetables cook in to make the sauce for the dish. It's so simple and delicious!

INGREDIENTS

1/2 a Butternut Squash

1 Brown Onion

50g Kale

300g Pasta

1 Teaspoon Mixed Herbs

1 Teaspoon Basil

1 Teaspoon Garlic Granules

1 Teaspoon Thyme

2 Cups Pasta Water

50g Parmesan

METHOD

Put a pan of well salted water on the stove to boil. Once it reaches a rolling boil add some rapeseed oil and the pasta.

Peel and dice the onion and butternut squash into approximately 1 cm pieces. Add them to a frying pan with some rapeseed oil, the mixed herbs, garlic granules, thyme and basil. Stir everything together and place over a low to medium heat for approximately 5 -10 minutes, stirring regularly until the vegetables start to soften.

Take two cups of the water from the pasta pan and add it to the frying pan.

Grate in the parmesan and stir together. Leave the frying pan to simmer for another 5 to 10 minutes.

Meanwhile roughly chop up the kale, add it into the frying pan. Stir through and leave to cook down slightly.

Drain the pasta and add it to the frying pan.

Toss everything together and serve hot. Enjoy!