Pasta With Spiced Leek, Butternut Squash, and Cherry Tomatoes

• 5 12 ounces baby leeks (cut into 3/4-inch slices)
• 6 ounces butternut squash (peeled weight, seeded and cut into 3/4-inch chunks)
• 1 12 tablespoons curry paste, medium ready-prepared
• 1 teaspoon canola oil
• 6 ounces cherry tomatoes
• 9 ounces dried pasta (whatever you prefer)
• 1 14 cups alfredo sauce (again whatever you prefer)

1. - Preheat oven to 400.
2. - Bring a large of water to boil.
3. Add leeks and cook for 2 minutes.
4. Add butternut squash and cook for an additional 2 minutes.
5. Drain into colander.
6. - In a large bowl, mix the curry paste and the oil.
7. Toss leeks and squash in the mixture to coat thoroughly.
8. - Transfer the leeks and squash to a non-stick baking sheet and roast in oven until golden brown (about 10 mins) Add the tomatoes and roast an additional 5 minutes.
9. - Meanwhile cook the pasta according to the instructions on the package and drain.
10. - Put the pasta sauce into a large pan and warm over low heat.
11. Add in the leeks, squash and tomatoes.
12. Stir in warm pasta and mix thoroughly.

leeks, butternut squash, curry, canola oil, tomatoes, pasta, alfredo sauce

Taken from www.food.com/recipe/pasta-with-spiced-leek-butternut-squash-and-cherry-tomatoes-437079 (may not work)