Vitality veggie pasta

Vitality veggie pasta

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(5 ratings)

Ready in 20-25 mins

Easy

Serves 4
Easy and quick veggie pasta

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal377
  • fat10g
  • saturates1g
  • carbs62g
  • sugars0g
  • fibre7g
  • protein13g
  • salt0.27g
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Ingredients

  • 250g pack pappardelle pasta
  • 1 small butternut squash, peeled, seeded and chopped into chunks
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    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

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 250g bag washed spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • grated Parmesan and chilli flakes to serve, optional

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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.

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Comments (6)

ali_juarez's picture
5

I love simple pasta with my favourite ingredients, like in this recipe. I would advise to add flavour roasting the cubes of pumpkin (or butternut squash) with a drizzle of olive oil, salt and pepper, then later add to the rest of ingredients. This method, together with the grated parmesan cheese adds flavour to the recipe.
I included this recipe in my low-fat diet !

vickinixon's picture
1

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!

silviak's picture
5

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.

nsrhodes's picture
4

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!

rachelrolls's picture

add some pesto and creme fraiche to liven it up

kateherd3's picture
2

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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