Preheat the oven to 180’C
Toss the squash in the soy sauce and roast in the oven for 30-40 minutes, until softened
Heat a non-stick saucepan to a medium-low temperature and dry fry the onion – with the lid on – for 5 minutes.
Add the cooked squash to the pan, along with the peas and then pour in the milk so that you just cover the vegetables.
Once the milk is steaming, stir in the corn flour paste and the stock cube.
Continue to stir until thickened and then add the mustard and season to taste.
Once cooked, remove the squash from the oven and lightly crush the squash with a potato masher and set aside to cool slightly.
In the dish that you roasted your squash in, mix together the ingredients for the tomato sauce and cook in the oven while you make your pasta – remembering to stir occasionally
To make the pasta, mix the flour with the salt and place on a board or in a bowl and make a well in the centre.
Crack the egg into it and beat with a fork until smooth.
Mix the eggs with the flour, incorporating a little at a time, until everything is combined.
You now need to knead and work the dough with your hands for a good 5-10 minutes, stopping when your pasta starts to feel smooth and silky instead of rough and floury.
Roll the pasta using a pasta machine, making sure it’s well clamped to the work top. To do this, dust your work surface with some flour and take the pasta dough and press it out flat with the palms of your hands.
Set the pasta machine at its widest setting – and roll the lump of pasta dough through it, lightly dusting the pasta with flour if it sticks at all.
Fold the pasta in half and roll the dough through again. Repeat this process five or six times. (This may seem a crazy amount of times but by doing this you are making the dough smooth and silky.)
Now work the dough through all the settings on the machine, from the widest down to about setting number three. Dust with flour if it begins to stick at all.
Lay out your sheet of pasta and spread the squash down the middle.
Roll the pasta round the filling so you have a long tube.
With a sharp knife cut the pasta tube up, into 3inch sections.
Take the tomato sauce out the oven and carefully arrange the tubes of pasta within the sauce.
Top with the cheese and return to the oven for half an hour to crisp up.
Serve hot with a heap of salad and crusty garlic bread.