Name: Vitality veggie pasta
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 250g pack pappardelle pasta; 1 small butternut squash peeled, seeded and chopped into chunks; 2 tbsp olive oil; small handful pine nuts; 1 plump garlic clove finely chopped; 4 large field mushrooms sliced; 250g bag washed spinach; grated parmesan and chilli flakes to serve, optional

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Vitality veggie pasta

Vitality veggie pasta

Good Food team

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Serves 4

Easy

Total time: 25 mins

Ready in 20-25 mins

A star rating of 3.4 out of 5.5 ratingsRate

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Easy and quick veggie pasta

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250g pack pappardelle pasta
1 small butternut squash

peeled, seeded and chopped into chunks
2 tbsp olive oil
small handful pine nuts
1 plump garlic clove

finely chopped
4 large field mushrooms

sliced
250g bag washed spinach
grated parmesan

and chilli flakes to serve, optional

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Nutrition: per serving

kcal377
fat10g
saturates1g
carbs62g
sugars0g
fibre7g
protein13g
salt0.27g

low

Method

step 1

Pour boiling water into a large saucepan, bring to the boil, then cook the pasta according to pack instructions. When the pasta has 5 mins left to cook, tip in the squash and cook with the pasta for the remaining time.
step 2

While the pasta is cooking, heat half the oil in a large frying pan. Sizzle the pine nuts in the oil until they start to colour, stir in the garlic and cook for a moment just to soften. Add remaining oil, turn up the heat, add the mushroom and cook for 2-3 mins until they start to soften. Turn the heat to maximum, add spinach to the pan and cook for 1-2 mins until completely wilted.
step 3

Drain the pasta and squash, then mix in with the vegetables until everything’s nicely combined. Bring the pan to the table and let everyone help themselves. You could also pass round grated parmesan and chilli flakes if people want it.

RECIPE TIPS

USING LONG PASTA, ADDING BACON OR TOMATOES

This works just as well with other long pasta. Make it more meaty – fry some chopped bacon before adding the pine nuts to the pan. Not keen on mushrooms? You can replace them with a handful of halved cherry tomatoes.

Recipe from Good Food magazine, February 2005

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A star rating of 3.4 out of 5.5 ratings

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