Butternut Squash, Chickpea, Spinach, Chilli, Pasta Bake

Ingredients

• 1 butternut squash*, peeled, deseeded, and cut into small dice
• 1 tin chickpeas drained and rinsed
• 180 g bag baby spinach, washed
• 500 g dried penne
• 1 red chilli finely chopped or 1 level teaspoon chilli flakes
• 2 garlic cloves, crushed
• 1 bunch fresh basil, leaves picked and stalks finely chopped
• 1 tablespoon tomato purée
• 2 tins chopped tomatoes
• olive oil

Method

Place the butternut squash on a tray, drizzle with olive oil and pop in the oven at 200°c/400°F/gas mark 6 for about 15 mins until tender.

In a large pan heat a splash of oil and gently fry the garlic, chickpeas, chilli and basil stalks then add the tomato purée, stir then add the tomatoes, spinach, basil leaves and squash. Allow to simmer for 15 mins.

Meanwhile cook the pasta in a large pan of water, drain and add to the tomato sauce. Bind it all together and place in an oven dish. If it seems a little dry just add some water to achieve to right balance.

Put back in the oven for 15 mins or until golden and bubbling.

* Pumpkin can be used in place of squash when nice and cheap in season