CHORIZO AND SPINACH PASTA SHOPPING LIST

■ Onion (1), 17p

■ Smart Price spaghetti (500g), 20p

■ Scratch Cook Butternut Squash Chunks (700g), £1.43

■ Extra Special Spanish Chorizo Picante (75g), £1.85

■ White lasagne sauce (480g), 64p

■ Baby spinach (180g), 65p

■ TOTAL: £4.94

INGREDIENTS

1 onion, finely chopped; 500g spaghetti; 700g butternut squash; 75g chorizo, sliced; 480g white lasagne sauce; 180g baby spinach From the store

cupboard: 2tsp rapeseed oil/olive oil; black pepper

METHOD

1. Heat the oil in a frying pan and cook the chopped onion over a medium heat until it begins to soften.

2. Add the frozen butternut squash and a splash of water. Cover and simmer for 10 mins or until the squash is tender. Remove from heat and puree using a handheld blender.

3. Meanwhile, cook the spaghetti according to pack instructions and drain.

4. In a dry frying pan, cook the chorizo for 5-6 mins, until it begins to crisp.

5. Season the squash with black pepper and pour in the lasagne sauce. Heat through and add the spinach, stirring until wilted. Add the cooked pasta to the pan, stirring to coat.

6. Serve in bowls, topped with chorizo and season with black pepper.