Pasta With Spiced Leek, Butternut Squash, And Cherry Tomatoes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 5 1/2 ounces baby leeks (cut into 3/4-inch slices)
• 6 ounces butternut squash (peeled weight, seeded and cut into 3/4-inch chunks)
• 1 1/2 tablespoons curry paste, medium ready-prepared
• 1 teaspoon canola oil
• 6 ounces cherry tomatoes
• 9 ounces dried pasta (whatever you prefer)
• 1 1/4 cups alfredo sauce (again whatever you prefer)

Recipe

• 1 - preheat oven to 400.
• 2 - bring a large of water to boil. add leeks and cook for 2 minutes. add butternut squash and cook for an additional 2 minutes. drain into colander.
• 3 - in a large bowl, mix the curry paste and the oil. toss leeks and squash in the mixture to coat thoroughly.
• 4 - transfer the leeks and squash to a non-stick baking sheet and roast in oven until golden brown (about 10 mins) add the tomatoes and roast an additional 5 minutes.
• 5 - meanwhile cook the pasta according to the instructions on the package and drain.
• 6 - put the pasta sauce into a large pan and warm over low heat. add in the leeks, squash and tomatoes. stir in warm pasta and mix thoroughly.