Name: Squash, mushroom & sage pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 tbsp olive oil; half a butternut squash peeled and cubed (about 300g/10oz peeled weight); 2 garlic cloves chopped; few sage leaves, roughly chopped; 140g mushroom sliced; 175g pasta any shape; 1 tbsp grated parmesan

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Squash, mushroom & sage pasta

Squash, mushroom & sage pasta

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 3.9 out of 5.10 ratingsRate

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Get some earthy flavours going - use whichever pasta shapes you have to hand

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
half a butternut squash

peeled and cubed (about 300g/10oz peeled weight)
2 garlic cloves

chopped
few sage

leaves, roughly chopped
140g mushroom

sliced
175g pasta

any shape
1 tbsp grated parmesan

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Nutrition: per serving

kcal441
fat9g
saturates2g
carbs80g
sugars9g
fibre0g
protein15g
salt0.13g

low

Method

step 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.
step 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.

RECIPE TIPS

TIRED OF PASTA?

CREAMY SQUASH RISOTTO Cook the squash, garlic and sage as above. Meanwhile, toast 350g risotto rice in 1 tbsp oil for 1 min, then gradually stir in 1½ litres hot vegetable stock, simmering for about 20 mins until creamy. Stir in the squash and herbs and serve with 2 tbsp grated Parmesan to sprinkle over.

Recipe from Good Food magazine, November 2008

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A star rating of 3.9 out of 5.10 ratings

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