5-ingredient butternut pasta

Ingredients:

• 1 large packet (1kg) butternut cubes
• 2 Tbsp (30ml) olive oil 
• Salt and milled pepper 
• 400g PnP spaghetti
• 3 cloves garlic, chopped 
• 2 red chillies, chopped 
• 1 can (400g) coconut milk
• Handful fresh coriander, for serving
• Handful sesame seeds, for serving

Method:

1. Preheat oven to 200°C. Place butternut on a tray, drizzle with half the oil and season. 
2. Roast for 25-30 minutes or until brown and soft. 
3. Meanwhile, bring a pot of salted water to a rolling boil and cook pasta for 8 minutes, stirring regularly.
4. Drain, reserving a cup of pasta water, and rinse pasta under cold water to stop the cooking process. 
5. Set aside.
6. Heat remaining olive oil in a pot and sauté garlic and chilli.
7. Add coconut milk and simmer for 3-5 minutes.
8. Add butternut and blitz to a smooth sauce. Season.
9. Toss pasta through sauce, adding a splash of reserved pasta water to thin it down, if you like.
10. Serve immediately with fresh coriander and sesame seeds.