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It’s not traditional but it is super fast and tasty. This takes about 15 minutes to make and the yoghurt makes it fluffy and light. Check out this recipe for something more traditional. Ingredients Self raising flour Greek yoghurt Salt Butter / oil Directions Mix the self-raising flour and yoghurt in a bowl. You want a dough consistency. Add flour if it’s too sticky and yoghurt if it’s too dry. Add a pinch of salt. Cook on medium-high heat in butter or oil. Feel free to add garlic, herbs, etc.

Original Recipe Serves 2 Ingredients 2 cups butternut squash , peeled, seeded, and cubed 1 tablespoon olive oil salt and pepper 1 tablespoon olive oil ½ lb sausage , crumbled, without casings 1 tablespoon olive oil 4 garlic cloves minced a couple handfuls of spinach 1 cup heavy cream ⅓ cup Parmesan cheese shredded ¼ teaspoon salt 8 oz pasta toasted pine nuts Directions Preheat oven to 200 C. In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper. Roast for 30 minutes. Cook sausage about 10 minutes. Remove from heat and set aside. Cook pasta al dente in boiling water according to package instructions. Drain. Heat 1 tablespoon of olive oil together with minced garlic and spinach over medium heat. Cook, occasionally stirring, for about 5 or 7 minutes until spinach starts to wilt. Add heavy cream. Bring to a brief boil, then immediately reduce to simmer. Add grated Parmesan cheese. Keep stirring the sauce with the Parmesan cheese on low to medium simmer until the cheese melts. Remove from heat. Add drained cooked pasta and cooked sausage to the creamy sauce. Stir. Season with salt and pepper, if desired. Top the pasta with roasted butternut squash. Stir the squash in, or leave it on top. Top with pine nuts. Notes I use bowtie pasta, shells, or spirals. You can air fry the squash for 20 minutes instead.

Original Recipe Ingredients 350g dried pasta 350g broccoli 2 cloves of garlic, crushed 6 anchovies, chopped 1 tbsp butter 2 fresh red chillies, seeded and finely chopped Parmesan cheese Directions: Cook the spaghetti in boiling salted water, according to packet instructions. Cut the broccoli into small florets and put aside. Thinly slice the thick stalks and cook in a pan on low heat with anchovies, butter, chillies, and garlic, for about 8-10 minutes. Cook the florets with the pasta for 4 minutes. Drain the pasta and broccoli florets, reserving some pasta water, and add to the pan. Stir gently and add 2 tbsp reserved water and a sprinkling of parmesan cheese. Salt and pepper to taste. Serve hot and with another sprinkling of parmesan.

Original Recipe Ingredients 8 medium-large tomatoes 1 medium yellow onion, peeled and halved 2 large cloves garlic, peeled but left whole 2 tablespoons extra-virgin olive oil 1 teaspoon dried oregano Pinch of red pepper flakes (optional, omit if sensitive to spice) Salt, to taste (if necessary) Directions In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), halved onion, garlic cloves, olive oil, oregano and red pepper flakes (if using). Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of oil float free of the tomatoes. Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after about 15 minutes has passed. Remove the pot from the heat and discard the onion. Smash the garlic cloves against the side of the pot with a fork, then stir the smashed garlic into the sauce. Do the same with any tiny onion pieces you might find. Use the wooden spoon to crush the tomatoes to your liking (you can blend this sauce smooth with an immersion blender or stand blender, if desired). Add salt, to taste (the tomatoes are already pretty salty, so you might just need a pinch). Serve warm. This sauce keeps well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months.