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, salt 0.13 g

Latest comments and suggestions

• Oli dude

  29 October 2008

  Oli dude rated and commented on this recipe

  

  Very good

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• SarahW

  30 October 2008

  SarahW rated and commented on this recipe

  

  Found this a bit bland and uninteresting but wonder whether we added too much water during the frying stage; thing is, a 'splash' of water didn't last long and the pan became very dry after a minute or two, let alone 15 mins. In the pic, the cubes of squash are still distinguishable, ours became gooey and less attractive than in the pic.

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• Zena

  30 October 2008

  Zena commented on this recipe

  I liked this and out squash did stay together. My husband thought it was lovely but I found it a little bland. Could do with something else to spice it up a bit.

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• denisebrise

  01 November 2008

  denisebrise rated and commented on this recipe

  

  I am glad I read your comments before I did this recipe. White wine always does the trick for me, if a dish is a bit bland. And it sure didn't fail with this recipe! I also used some bacon for extra taste. A splash of wine with the squash, let it evaporate and then another splash when I added the mushrooms. I highly recommend to give this recipe another chance!

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• Frantic Flapjack

  14 November 2008

  Frantic Flapjack rated and commented on this recipe

  

  Didn't do it for me. A little stodgy and tired and not too much taste.

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• mazs recipes

  11 November 2009

  mazs recipes commented on this recipe

  Just made this and I thought it was fab. I added a little onion with the squash and garlic at beginning, along with some pine nuts and a pinch of chilli flakes. I used a bit more sage than the recipe said, about a tablepoon, and followed denisebrise's advice and added a splash of wine. I missed out the mushrooms and added some leftover cooked chicken in its place, and added a good tablespoon of cream at the end. Delicious!

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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, salt 0.13 g

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