Sundried Tomato, Butternut and Baby Spinach Pasta

Sundried Tomato, Butternut and Baby Spinach Pasta

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Serve this vegetarian pasta dish either warm as a main course meal or at room temperature as an accompaniment to your braai meat – everyone will be asking you for your recipe!

  • Recipe serves4
  • Preparation time35 minutes
  • Cooking time35 minutes


  • 15ml sunflower oil
  • 1 onion, finely chopped
  • 5ml crushed garlic
  • 75g sundried tomatoes in oil, roughly chopped
  • 250g button mushrooms, sliced
  • 1 sachet (50g) tomato paste
  • ½ tin tomato puree
  • 5ml Robertsons Italian Herbs
  • 1 KNORR Vegetable Stock Pot
  • 500g butternut, peeled, cubed and steamed
  • 15ml sugar
  • 150ml cream
  • 30ml fresh parsley, chopped
  • 2 rounds feta cheese, crumbled
  • 500g penne pasta, boiled and drained
  • 100g baby spinach leaves


  • Sautee the onions and garlic in oil until lightly brown
  • Add the chopped sundried tomatoes and fry for 3 minutes
  • Add the mushrooms fry for a further 5 minutes or until soft
  • Stir in the tomato paste, tomato puree, Robertsons Italian Herbs and KNORR Vegetable Stock Pot and allow to simmer for 5 – 10 minutes
  • Then add the steamed butternut, sugar, cream and chopped parsley and simmer for a further 5 minutes
  • Mix the cooked penne pasta into the sauce together with the baby spinach leaves – the heat from the sauce will wilt and cook the spinach
  • Top with crumbled feta cheese and serve