Squash, mush­room & sage pasta

Serves 2 Prep 10 mins Cook 20 mins


1 tbsp olive oil 1/ but­ter­nut squash, peeled and cubed 2 (about 300g peeled weight) 2 gar­lic cloves, chopped few sage leaves, roughly chopped 140g mush­rooms, sliced 175g pasta (any shape) 1 tbsp grated parme­san or veg­e­tar­ian al­ter­na­tive

1 Heat the oil in a non-stick fry­ing pan, then fry the squash, gar­lic and sage for a few mins un­til be­gin­ning to brown. Splash in some wa­ter, then cook fiercely for about 15 mins un­til the squash is soft­en­ing and the pan looks dry. Add the mush­rooms, then fry for 5 mins more, stir­ring every so of­ten, un­til ev­ery­thing be­gins to caramelise.

2 Mean­while, cook the pasta. Drain, then add to the squash mix with a lit­tle of the pasta wa­ter. Toss with most of the parme­san and serve in bowls, sprin­kled with the re­main­ing cheese. PER SERV­ING 441 kcals, fat 9g, sat­u­rates 2g, carbs 80g, sug­ars 9g, pro­tein 15g, fi­bre 6g, salt 0.1g

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