- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- half a butternut squash, peeled and cubed (about 300g/10oz peeled weight)
- 2 garlic clove, chopped
- few sage leaves, roughly chopped
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 140g mushroom, sliced
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 175g pasta, any shape
Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…
- 1 tbsp grated Parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.
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.