Pappardelle with roast veg & sage

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• Beth

  2010-01-18 22:26:25.781302

  Beth rated this recipe

  

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• Katy s

  2010-12-12 17:25:55.654493

  Katy s rated and commented on this recipe

  

  I tend to leave out the sage and toss the pasta in pesto before adding to the main dish. Also nice with cooked salmon flaked in.

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• cakegirl20

  2011-08-02 11:35:57.377514

  cakegirl20 rated and commented on this recipe

  

  Really tasty dish. I had run out of olive oil, but the dish works really well with sesame oil too.

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• padme

  2012-01-16 15:45:49.537094

  padme commented on this recipe

  Absolutely delicious! First time ever we had butternut squash and it was a big hit! My partner is not a big veggie eater but this went down a treat!

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Ingredients

• 500g butternut squash , peeled and cut into bite-size pieces
• 1 red pepper , cut into pieces
• 2 small red onions , cut into thin wedges
• 3 garlic cloves , sliced
• olive oil
• a pinch of chilli flakes
• a small bunch of sage , leaves chopped
• 1 unwaxed lemon , thinly sliced
• 140g pappardelle

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Vegetarian

Ingredients

• 500g butternut squash , peeled and cut into bite-size pieces
• 1 red pepper , cut into pieces
• 2 small red onions , cut into thin wedges
• 3 garlic cloves , sliced
• olive oil
• a pinch of chilli flakes
• a small bunch of sage , leaves chopped
• 1 unwaxed lemon , thinly sliced
• 140g pappardelle

per serving

493 kcalories, protein 13.5g, carbohydrate 85.3g, fat 13.2 g, saturated fat 1.8g, fibre 8.2g, salt 0.06 g

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