This is entertaining made easy and it’s extra tasty.

Ingredients:

2 tbsp vegetable oil

Red curry paste to taste (I used roughly 100g)

1 butternut squash, peeled and cubed

1 can of coconut milk

Fresh coriander

1 tbsp lemon grass paste

500g tagliatelle pasta

Method:

• Heat the oil in a large pan or wok.
• Add the curry paste, squash and lemongrass. Fry for 2-3 minutes on a medium heat.
• Pour in the coconut milk, stir well and bring to the boil.
• Allow to simmer for about 25 minutes. Add extra paste and coconut milk if sauce becomes too thick.
• When the squash is almost done, cook the pasta according to packet instructions, then drain well.
• Pour half the sauce from the pan into a big bowl and mix with the pasta.
• Plate up and place remaining squash and fresh coriander on top.
• Add siracha if you fancy some extra spice, which I always do.