Squash, mushroom & sage pasta

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1. Heat the oil in a non-stick frying pan, then fry the squash, garlic and sage for a few mins until beginning to brown. Splash in some water, then cook fiercely for about 15 mins until the squash is softening and the pan looks dry. Add the mushrooms, then fry for 5 mins more, stirring every so often, until everything begins to caramelise.
2. Meanwhile, cook the pasta. Drain, then add to the squash mix with a little of the pasta water. Toss with most of the Parmesan and serve in bowls, sprinkled with the remaining cheese.

Tired of pasta?

CREAMY SQUASH RISOTTO Cook the squash, garlic and sage as above. Meanwhile, toast 350g risotto rice in 1 tbsp oil for 1 min, then gradually stir in 1½ litres hot vegetable stock, simmering for about 20 mins until creamy. Stir in the squash and herbs and serve with 2 tbsp grated Parmesan to sprinkle over.

PER SERVING

441 kcalories, protein 15g, carbohydrate 80g, fat 9 g, saturated fat 2g, fibre 0g, sugar 9g, salt 0.13 g

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Ingredients

• 1 tbsp olive oil
• half a butternut squash , peeled and cubed (about 300g/10oz peeled weight)
• 2 garlic cloves , chopped
• few sage leaves, roughly chopped
• 140g mushrooms , sliced
• 175g pasta , any shape
• 1 tbsp grated parmesan

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian, Low-fat

Ingredients

• 1 tbsp olive oil
• half a butternut squash , peeled and cubed (about 300g/10oz peeled weight)
• 2 garlic cloves , chopped
• few sage leaves, roughly chopped
• 140g mushrooms , sliced
• 175g pasta , any shape
• 1 tbsp grated parmesan

PER SERVING

441 kcalories, protein 15g, carbohydrate 80g, fat 9 g, saturated fat 2g, fibre 0g, sugar 9g, salt 0.13 g

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