Cook pasta as per packet instructions, then drain.
Add oil to saucepan and heat.
Add onions, celery, butternut squash, sweet potato and garlic and cook for 5 minutes.
Add tomato purée and oregano and cook for a further 2 minutes.
Add tinned chopped tomatoes and water and bring to the boil. Simmer for 10 minutes.
Once cooked, mix in with cooked pasta and Violife.
Mash with a fork until almost smooth.
This recipe is freezable!
Refer to labels for allergen and other product information.