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Pasta With Spiced Leek, Butternut Squash, and Cherry Tomatoes

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“This is a really nice low fat low calorie pasta dish.”
READY IN:
40mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

  • 5 12 ounces baby leeks (cut into 3/4-inch slices)
  • 6 ounces butternut squash (peeled weight, seeded and cut into 3/4-inch chunks)
  • 1 12 tablespoons curry paste, medium ready-prepared
  • 1 teaspoon canola oil
  • 6 ounces cherry tomatoes
  • 9 ounces dried pasta (whatever you prefer)
  • 1 14 cups alfredo sauce (again whatever you prefer)

Directions

  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.

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