Vitality veggie pasta

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Good Food

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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.

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

'This was just full of good things and had a really fresh taste. The pine nuts added a nice toasty crunch. The only change was that I added a small drizzle of extra virgin olive oil to finish.'

Latest comments and suggestions

• StowmarKate

  27 March 2008

  StowmarKate rated and commented on this recipe

  

  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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• raquelc

  29 May 2008

  raquelc commented on this recipe

  add some pesto and creme fraiche to liven it up

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• Natalie

  12 June 2008

  Natalie rated and commented on this recipe

  

  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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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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Difficulty and servings

Serves 4

Preperation and cooking times

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

Per serving

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

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