Spice up your vegetarian dish with this
easy and healthy recipe. Pre-cooked leeks and butternut squash are
tossed in curry paste and then roasted in oven until golden brown.
These roasted spiced leeks and butternut squash are stirred with
white sauce under low heat, together with roasted cherry tomatoes and
cooked pasta. Then you'll have a wholesome meal for your dinner.
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Ingredients :
Serves 4
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11/3 cups sliced baby leeks
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11/3 cups diced butternut squash
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1½ tbsp medium curry paste
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1 tsp canola or vegetable oil
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6oz / 175g cherry tomatoes
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2¼ cups dried pasta shapes
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1¼ cups white sauce
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2 tbsp chopped fresh cilantro leaves
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Method :
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Preheat the oven to 400°F/200°C. Bring
a large pan of water to a boil, add the leeks, and cook for 2 minutes.
Add the butternut squash and cook for 2 minutes more. Drain in a
colander.
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Combine the curry paste and oil in a
large bowl. Add the leeks and butternut squash and toss to coat
thoroughly. Transfer the leeks and butternut squash to a nonstick
cookie sheet and roast for 10 minutes, until golden brown. Add the
tomatoes and roast for an additional 5 minutes.
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Meanwhile, cook the pasta according to
the package directions, then drain. Put the white sauce into a large
pan and warm over low heat. Add the leeks, butternut squash, tomatoes,
and cilantro and stir in the warm pasta. Mix thoroughly and serve.
Nutritional Facts :
Calories: 291
Fat: 3g
Saturated Fat: 0.5g
Salt: 0.25g |
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