Fusilli pasta bake with butternut puree, spinach, feta and walnut

Bring one large pot (for the pasta) and one medium pot (for the butternut squash) of salted water to the boil.

Preheat the oven to 170 degrees Celsius.

Peel the butternut squash, scrape and discard the seeds, then roughly chop. Cook in a smaller pot for about 15 minutes, until fully cooked. Once cooked, strain and blend until smooth with plant milk, a good pinch of salt and a  few good cracks of black pepper.

Cook the pasta in a large pot for about 8 minutes, until al dente. Once cooked, strain and set aside.

Dice the onion.

Mince the garlic.

Remove the sage and thyme leaves from the stalk. Roughly chop.

Quarter the cherry tomatoes.

Roughly chop the walnuts.

Remove the stalks and roots from the spinach and roughly chop.

Wash thoroughly.

In a medium pot, cook the onion for 2 minutes before adding the garlic, herbs and a pinch of salt. Cook for another minute, add the spinach cook until wilted uncovered then remove from the heat.

Add the cooked pasta, butternut puree , a good splash of olive oil, walnuts, feta to the pot and give it a good mix. Taste and add salt or pepper, if needed.

Place the pasta mix in a baking dish, top with cherry tomatoes and a crack of pepper. Bake for 25 minutes, until golden.