Recipe Index

Ingredients

• 1 tsp vegetable oil
• 2 onions, roughly chopped
• 2 gluten-free reduced-salt vegetable stock cubes
• (1 3/4 pints) boiling water
• 1 lb 5 oz butternut squash, peeled, deseeded, and roughly chopped (about 17¾ oz prepared)
• 1 lb 5 oz sweet potatoes, peeled and roughly chopped (about 17¾ oz prepared)
• 7 fl oz semi-skimmed milk
• 2 lb 4 oz dried gluten-free pasta, such as macaroni or other short shapes
• 12 1/2 oz light extra-mature cheddar, grated
• 1 tsp fine sea salt
• Freshly ground black pepper
• 7 oz frozen peas, defrosted
• 7 oz frozen or canned sweetcorn, drained
• 7 oz thickly sliced mushrooms, fried
• 7 oz small broccoli florets, cooked
• 7 oz cherry tomatoes, halved
• 1 bunch spring onions, trimmed and roughly chopped
• Gluten-free garlic bread, to serve (optional)

Method

1. Heat the oil in a very large saucepan and soften the onions for 5 minutes. Crumble in the stock cubes, add the boiling water, squash, and sweet potatoes, and simmer for 15 to 20 minutes, until completely tender.
2. Blend the vegetables and their cooking liquid with the milk until you have a smooth, vivid orange sauce. Stir in most of the cheddar until melted, and season with the salt and plenty of pepper.
3. Meanwhile, cook the pasta in a large pot of salted water until just tender, then drain, reserving a mug of the cooking water.
4. Combine the pasta with the sauce, loosening with a little pasta water until everything is glossy and well coated. Divide into portions and let each cook stir in their pick of the peas, sweetcorn, mushrooms, broccoli, tomatoes, and spring onions.
5. Serve straight away with the remaining cheddar scattered over and garlic bread on the side, if you like. Leftovers keep chilled for 3 days and reheat well with a splash of milk, which is the point of a batch cook.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)