Vitality veggie pasta

Vitality veggie pasta

Easy and quick veggie pasta

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 20-25 mins

Vegetarian

Vegetarian, Super healthy

Method

  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.
  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.
  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.
Try

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.

Per serving

377 kcalories, protein 13g, carbohydrate 62g, fat 10 g, saturated fat 1g, fibre 7g, salt 0.27 g

Recipe from Good Food magazine, February 2005.

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Latest comments and suggestions

  • 27 March 2008

    StowmarKate rated and commented on this recipe

    2 stars

    We thought this was really bland - added some chili flakes but still didn't do it. Definitely felt like we were getting all our veggies, though!

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  • 29 May 2008

    raquelc commented on this recipe

    add some pesto and creme fraiche to liven it up

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  • 12 June 2008

    Natalie rated and commented on this recipe

    4 stars

    Out of three of us who ate this, two liked it, and one thought it was a bit bland. We used fresh spinach and ricotta ravioli in this recipe, and as suggested added parmesan and chilli flakes - I think these additions gave it some interest and a good kick!

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  • 13 April 2011

    Silvia rated and commented on this recipe

    5 stars

    After reading the comments, that is how I made my recipe: 250g penne; 1 butternut squash + cherry tomatoes roasted (180ºC, 35 minutes) with 1 garlic clove, olive oil, salt, paprika and a pinch of sugar; 250g spinach + half chopped onion cooked until wilted. After draining the pasta I mixed it with the butternut and spinach and sprinkled parmesan on top. It was absolutely delicious.

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  • 16 October 2011

    Vixswarn rated and commented on this recipe

    1 stars

    Boiling the butternut squash leaves it tasting very bland! Pretty disaapointed, I would perhaps roast the veg instead for more flavour. Even added pesto to liven it up and it didn't quite work!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 20-25 mins

Vegetarian

Vegetarian, Super healthy

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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Per serving

377 kcalories, protein 13g, carbohydrate 62g, fat 10 g, saturated fat 1g, fibre 7g, salt 0.27 g

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