Cook4me+ Squash & Goat's Cheese Penne

• 3 shallot(s), peeled and finely chopped
• 750 g squash flesh, in 2 cm cubes
• 500 g dried mini penne
• 3 tbsp vegetable oil
• 450 ml vegetable stock (or salted water)
• 300 ml orange juice
• 260 g ash goat's cheese, crumbled
• 90 g chopped pecans
• 45 g pumpkin seeds
• 3 tbsp tarragon, washed and chopped

Prepare the ingredients.

Put in the pot in order: shallots, half the squash, pasta, oil, remaining squash, stock and orange juice.

Pressure Cooking Time: 7 mins.

Add the goat's cheese, pecans, pumpkin seeds and herbs. Stir to crush the squash.

Season with salt and pepper. Serve and enjoy!