Roast Butternut Squash And Zucchini Pasta - cooking recipe

Ingredients

1 1/4 lbs butternut squash, seeded, peeled and cut into chunks
1 pint cherry tomatoes, pierced
14 oz fettuccine
2 None zucchini, cut into thin strips
1 None red onion, sliced
1/2 None red pepper, seeded and sliced
1 None garlic clove, crushed
1 tbsp cornstarch
1 can (14 oz) evaporated milk
2 tbsp coarse grain mustard
2 tbsp pine nuts, toasted, to serve
None None Basil leaves and shaved Parmesan cheese, to serve

Preparation

Preheat the oven to 350\u00b0F. Place squash on a foil-lined baking pan. Spray with no stick cooking spray and season to taste. Toss well.
Bake for 10 mins. Add tomatoes, tossing to coat. Bake for a further 10-15 mins until golden and tender. Set aside and keep warm.
Cook fettuccine in a large saucepan of salted boiling water according to package directions. Drain.
Meanwhile, spray a hot nonstick skillet with no stick cooking spray. Saute zucchini, onion, pepper and garlic for 2-3 mins until tender.
Mix cornstarch and 2 tbsp water until smooth. Whisk into milk in a small saucepan. Bring to a boil on high heat, stirring. Reduce heat to low; simmer for 2-3 mins, until thickened.
Toss squash, tomatoes, zucchini mixture and sauce with hot pasta. Serve topped with pine nuts and basil. Accompany with shaved Parmesan cheese, if desired.