Ultimate Tuscan Style Butternut Tagliatelle

Meanwhile, place the garlic baguettes on a medium baking tray. When the squash has 15 mins of roasting time remaining, add the baguettes to the oven and bake on the middle shelf until golden and piping hot, 12-15 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). Halve the baby plum tomatoes and pop them into a large bowl. Drizzle over some olive oil and season with salt and pepper. Mix together and set aside. 

Bring a large saucepan of water to the boil with 0.5 tsp salt for the tagliatelle.

When boiling, add the tagliatelle to the water and bring back to the boil. Cook until tender, 3-4 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Pop a large frying pan on medium heat with a drizzle of oil. Add the garlic and cook for 30 secs (adjust the heat if needed).

Next, stir in the creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.

Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Once the spinach has wilted, stir in the sun-dried tomato paste, cooked pasta, roasted butternut and half the hard Italian style cheese.

Season with salt and pepper, then remove from the heat. Add a splash of water to loosen if needed.