This is a not too unhealthy version of the classic. Using butternut squash in the sauce makes it creamy without adding too many calories. This is an easy recipe because most of the ingredients can be measured using just an ordinary mug and tea spoon.
Serves 6 hungry people.
2 cups of pasta
1 butternut squash
1 cup of low fat yogurt
1 cup of skimmed milk
1/2 cup of grated low fat cheese
1 tsp of ground black pepper
1/2 tsp of salt
1 tsp of mustard
1 stock cube.
Preheat the oven to 200 degrees centigrade. Boil the pasta until just cooked and then drain and spread into a baking dish evenly.
In the same pan add the stock cube to some boiled water from the kettle. Peel and cube the butternut squash and boil in the stock for 20 minutes or so until soft.
Drain the squash and mash well in a large bowl, add the other ingredients reserving a sprinkle of cheese.
Pour the resulting sauce over the pasta, sprinkle with the remaining cheese and bake in the oven for 25 minutes.
Serve and enjoy.