CREAMY SUMMER SQUASH PASTA:
This seasonal pot of goodness is packed full of veggies for an easy-delicious dinner! I grabbed a punnet of freshly-picked, baby yellow courgettes from the local farm shop, then simply sliced them into rounds and roasted in a little olive oil and sea salt. Whilst they roasted away, I made a sauce with sautéed garlic, shallots, melted crème fraîche, a little veggie stock, spinach and parmesan. I found half a bag of whole grain penne, and another half of fusilli in the cupboard, so thought I might as well just cook it all up together; in the last few mins I chucked in a big handful of frozen edamame beans to quickly cook through (petit pois would also work, but Matt isn’t so keen on them as he struggles to get them on the fork! ?). The cooked and drained pasta, edamame beans and roasted courgettes were mixed through the sauce along with some freshly cracked black pepper and shredded basil leaves. Happy start to the week foodies!
