The makings of the
Butternut Squash Philly Pasta
Roast the prepared carrots, butternut squash, sweet potato and leeks for 20 minutes at 180 °C.
Fry the red onion and garlic in the oil in a large pan. Add the roasted vegetables, passata, vegetable stock and maple syrup. Cover, and cook on a low heat for 30 minutes.
Blitz into a thick sauce and check seasoning.
Boil the spaghetti for the recommended time on the packet. Drain and fold through the hot sauce along with the Philadelphia to give a rich, creamy finish.
It's time to get inspired!
Hello Chef, you may not know it, but there’s so much more to Philadelphia than cheesecakes and bagels.
|Typical values||Per Serving|
|Saturated fat||10.0 g|