Pasta with Leek, Butternut Squash and Feta Cheese

This was a random 'oh I have some odds and ends in the fridge that need using up' recipe of mine, which turned out quite nicely. I added in the feta cheese at the end of cooking as I wanted relatively large chunks of feta in my sauce, but you could cook the feta into the sauce if you preferred.

Serves 4

Ingredients:

320g - 400g Pasta (depending on how much carb you like)
400g butternut squash, peeled and chopped into 1 inch cubes
1 large leek, sliced
200g feta cheese
200g crème fraîche (I used half fat and it turned out nicely)

1. Fry leeks in oil in a pan on medium heat for 15 - 20 minutes until softened.

2. Meanwhile, boil or steam butternut squash for approx 15 minutes until cooked. Drain and add to the leeks, stirring through.

3. Add the crème fraîche, lower the heat, and stir through. If you would prefer the feta to be completely incorporated into the sauce, add to the pan now and stir through until melted.

4. Cook the pasta according to the package instructions. Once cooked, drain and add to the leeks, squash and sauce, stirring until the pasta is completely coated.

5. Crumble the feta cheese (if not used already) and stir through the pasta. Season with salt and pepper as desired and serve.