2. Bring a large pan of water to boil, add the leeks, and cook for 2 minutes. Add the butternut squash and cook for an additional 2 minutes. Drain in a colander.

3. Mix the curry paste with the oil in a large bowl. Toass the leeks and butternut squash in the mixture to coat thoroughly.

4. Transfer the leeks and butternut squash to a nonstick baking sheet and roast in the oven for 10 minutes until golden brown. Add the tomatoes and roast for an additional 5 minutes.

5. Meanwhile, cook the pasta according to the instructions on the package and drain

6. Put the sauce into a large pan and warm over low heat. Add the leeks, butternut squash, tomatoes, and cilantro and stir in the warm pasta. Mix thoroughly and serve.