Pasta with tomato sauce & Parmesan

Method

1. 
   Preheat the oven to 220ºC/Gas Mark 7.
2. Put the tomatoes and butternut squash into a deep roasting tray, splash on some oil and pop into the oven for 30 minutes, until the tomatoes and squash are very soft. 
3. Scrape the flesh from the squash and put this and the tomatoes into a blender. Add 250ml stock and blitz. Pass through a sieve to remove the seeds and tomato skin (this is much quicker than peeling your tomatoes beforehand).
4. In a large saucepan heat a splash of oil, then add the onion, celery, garlic, carrots and courgette and cook until the veg are soft.
5. Add the tins of tomatoes and the remaining stock and simmer for 15 minutes. Allow to cool a little.
6. Pour both mixtures into a processor or use a stick blender to whiz until smooth.
7. Cook the pasta in a pan of boiling, slightly salted water, following instructions on the packet. Drain.
8. Heat the avocado oil in a pan, add the courgette and carrot and cook for 3–4 minutes until soft.
9. Add the tomato sauce and heat through. Stir in the pasta, top with Parmesan and simply dish up 

Tip

The tomato sauce can now be used as the base for any number of recipes, adding several vegetables to a dish in one easy go.