All I’d eaten before dinner was a piece of toast, three crackers with cheese and chutney and some fruit. Not a lot. When the clock struck six and I’d packed my work away, I was famished. It was time for a super speedy tea.
I wanted something quick and easy to make tonight, and I needed to use the butternut squash left over from my butternut and applewood tart, so I decided to make some lemon and garlic pasta. Yum! Such a cheap meal too – for two portions it cost less than £1.50 to make. Here’s how I made it, I’d recommend it:
Enough pasta for two people
A few big glugs of olive oil
Two cloves of pasta
1/2 tspn flat leaf parsley
1/2 a green pepper, finely chopped
Salt and pepper
Butternut squash (I used half a large one)
A cheese of your choice
- Cut your butternut squash into small cube chunks, place on a baking tray and drizzle with olive oil. Season with salt and pepper and roast in the over at 180 degrees for 30 mins.
- When your butternut squash has been in the oven for 15 minutes, put your pasta on a mid-high heat (I don’t need to tell you how to cook that, I’m sure). In a shallow pan, add some oil and fry off your green peppers on a medium heat.
- To make your pasta sauce, add your olive oil into a pestle and mortar. Squeeze in the juice of your lemon, add your cloves of garlic, crushed, some salt, 1/2 tspn of parsley and a good helping of black pepper. Mix and crush your garlic into your sauce and place to one side.
- Once your pasta is cooked, drain it off and put back in the pan. Add your peppers, sauce and heat on the hob for 3-4 minutes or until hot. Serve on your plate, place your butternut squash on top and a sprinkling of your chosen cheese.
If you’re still feeling pecking after your pasta, wash it down with a yummy Malteaster – a great accompaniment to blogging.
Hayley Jayne xx