A simple pasta sauce recipe

This is a short and sweet post to share a little recipe… tomato and butternut squash pasta sauce. It’s tasty, filling and goes well with lots of stuff like prawns, beef or chicken, alongside pasta and whatever veg you may like (such as peas, spinach or peppers).

Tomato & Butternut Squash Pasta Sauce Recipe

Ingredients

• Tinned tomatoes
• Tablespoon or so of tomato puree
• Coconut oil (or your regular oil)
• Olive oil
• Onion
• 2 garlic gloves
• Butternut squash – I use a packet of the frozen stuff
• Salt, pepper and oregano
• Teaspoon of agave syrup

Method

• Cook your butternut squash until soft (then leave to one side or while that’s cooking crack on with the below)
• Slice and dice some onion and crush some garlic – fry the lot in your chosen oil – I like to use coconut oil.
  *You may want to use a pan larger than a frying pan for this as it’s going to contain the whole sauce shortly and it creates a decent amount!
• Add your salt, pepper and oregano, followed by the puree and tinned tomatoes – stir it up.
  * If you want to add fish or meat to the sauce, you could add your chosen item to the pan at this point to cook.
• Once the onion and garlic look nearly cooked, add your butternut squash and mash it all up.
• Bring to boil, reduce to simmer for 10 or so minutes. Stir in a little olive oil and I like to add agave syrup for a bit of sweetness and voila!

It’s basically your standard tomato sauce with butternut squash! I may be slightly obsessed with butternut squash at the moment. I love it in this sauce though as it makes it super thick and delicious. Plus, on Weight Watchers its 0 SmartPoints, whoop whoop!

The photo shown is the sauce with prawns and peas, which was later mixed in with some wholewheat pasta.