Spiced squash pasta with lime pickle

Spiced squash pasta with lime pickle

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

Prep: 15 mins Cook: 40 mins


Serves 8
Asian flavours are great with noodles, so why not with pasta? Give fusion food a go

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal490
  • fat24g
  • saturates15g
  • carbs62g
  • sugars14g
  • fibre3g
  • protein11g
  • salt0.86g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 tbsp vegetable oil
  • 100g red curry paste
  • 2 tbsp palm sugar or soft brown sugar
  • 1 butternut squash, peeled, deseeded and diced into 3-4cm chunks
  • 3 lemongrass, crushed
  • 2 x 400g cans coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 2-3 big spoonfuls hot Indian lime pickle (if your pickle is very hot, use a little less of it)



    The same shape, but smaller than…

  • 500g bag fettuccine
  • small bunch coriander, chopped


  1. Heat the oil in a wok or your largest wide-based pan. Add the curry paste and fry for 2 mins. Add the palm sugar and cook for 4 mins until sticky and fragrant. This makes the sauce richer and sweeter. Add the squash and lemongrass (by keeping the sticks whole, you can take them out easily at the end). Stir well and cook for 2-3 mins, then pour in the coconut milk with the lime pickle. Bring to the boil and simmer for 20-30 mins over a medium heat until the squash is tender but not mushy.

  2. When the squash is nearly ready, cook the pasta, then drain well. Pour half the sauce into a big bowl, then add the pasta. Mix well with tongs, then add the remaining sauce before scattering with coriander leaves to finish.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
31st Oct, 2011
Would've been nicer without the pickle.
25th Sep, 2010
Warning ... if you like lime pickle you'll love this recipe, if you don't or not too sure, steer clear or use very little and add slowly to taste as it can overpower all the other flavours.
5th Sep, 2010
Wow! That tasted great and so easy to make as well. All my guests wanted a recipe at the end. I used Patak's lime pickle and served it with rice rather then pasta.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?