Creamy squash & Jarlsberg penne

Heat 1 tbsp oil in a large pan and fry the breadcrumbs for 3-4 minutes, until golden. Tip into a bowl with the parsley and season; stir and set aside.

In the same pan (no need to wash), heat the remaining 1 tbsp oil over a medium-high heat. Fry the garlic cloves for 1 minute, then add the squash, season with salt and cook, stirring, for 5-6 minutes, until any liquid has evaporated. Add the stock and simmer for 4-5 minutes or until the squash is completely soft.

Tip the squash mixture, milk, cream and three-quarters of the Jarlsberg into a blender with some freshly ground black pepper and whizz until very smooth. Rinse the pan, fill with water and a pinch of salt, then bring to the boil. Cook the penne for 3 minutes less than pack instructions.

Drain the pasta, reserving a mug of pasta cooking water, then tip back into the pan with the squash mixture. Toss together for a few minutes over a medium heat, adding some of the reserved cooking water as needed to loosen, until the pasta is well coated. Scatter with the crispy breadcrumbs and remaining Jarlsberg. Serve with a green salad, if liked.