- 250g pack pappardelle pasta
- 1 small butternut squash, peeled, seeded and chopped into chunks
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- small handful pine nuts
- 1 plump garlic clove, finely chopped
- 4 large field mushroom, sliced
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 250g bag washed spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- grated Parmesan and chilli flakes to serve, optional
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.
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.
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.
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.