½ small butternut squash, peeled and chopped into small pieces
150g pasta shells
salt and pepper
1 clove garlic, peeled
100ml veg stock
2 tbsp double cream
½ tsp smoked paprika
big pinch of nutmeg
a handful of parsley, roughly chopped, plus extra sprigs to garnish
30g red Leicester cheese, grated
Place two saucepans of water on to boil. Chuck the butternut squash pieces into one of the pans and cook for 8 minutes until soft. Drop the pasta shells into the other, season the water with salt, then cook for l minute less than packet instructions.
When the butternut squash is soft, drain it and tip into a blender along with the garlic clove, veg stock, cream, smoked paprika, nutmeg and a good pinch of salt and pepper. Blitz to a smooth creamy sauce.
Drain the pasta in a colander, tip back into the saucepan and stir through the butternut sauce and parsley.
Spoon into your bowl and top with the grated cheese and parsley sprigs.