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