Creamy Butternut Pasta with Beef Crumbles

Ingredients

• 400 g ground beef
• 200 g gluten-free brown rice pasta, certified gluten-free
• 450 g butternut squash, peeled and cubed
• 3 tbsp olive oil
• 2 cloves garlic
• 100 g baby spinach
• ½ cup whole milk
• 30 g grated parmesan
• 1 tsp dried oregano
• 1 tsp salt
• 1 lemon lemon zest

Method

1. Toss the squash with olive oil and roast until golden at the edges.25 min timer
2. Brown the beef in a wide pan, breaking it into small crumbles.7 min timer
3. Stir the garlic and oregano into the beef until fragrant.
4. Boil the pasta until just tender, then reserve a cup of pasta water.10 min timer
5. Blend the squash with milk, parmesan and lemon zest until silky.
6. Fold sauce, beef, pasta and spinach together until the spinach wilts.