The BBC Good Food logo
A dish serving creamy squash linguine

Creamy squash linguine

By
A star rating of 3 out of 5.18 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Rustle up this healthy pasta dish using just four ingredients: butternut squash, garlic cloves, sage and linguine. It's low-calorie and vegan too

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal441
fat11g
saturates2g
carbs71g
sugars5g
fibre6g
protein12g
salt0g
Advertisement

Ingredients

  • 350g chopped butternut squash
  • 3 peeled garlic cloves
  • 3 tbsp olive oil
  • 350g linguine
  • small bunch sage

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Put the squash and garlic on a baking tray and drizzle with the olive oil. Roast for 35-40 mins until soft. Season.

  • STEP 2

    Cook the pasta according to pack instructions. Drain, reserving the water. Use a stick blender to whizz the squash with 400ml cooking water. Heat some oil in a frying pan, fry the sage until crisp, then drain on kitchen paper. Tip the pasta and sauce into the pan and warm through. Scatter with sage.

Goes well with

Recipe from Good Food magazine, October 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3 out of 5.18 ratings
Advertisement
Advertisement
Advertisement

Sponsored content