Squash, mushroom & sage pasta

Squash, mushroom & sage pasta

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 2

Get some earthy flavours going - use whichever pasta shapes you have to hand

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
441
protein
15g
carbs
80g
fat
9g
saturates
2g
fibre
0g
sugar
9g
salt
0.13g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, November 2008

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
mazzizapsycho's picture

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!

Frantic Flapjack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

denisebrise's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

zfacherty's picture

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.

sarahwild's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

mocha17000's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very good

Questions

Tips