The BBC Good Food logo
Squash, mushroom & sage pasta

Squash, mushroom & sage pasta

A star rating of 3.8 out of 5.9 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal441
fat9g
saturates2g
carbs80g
sugars9g
fibre0g
protein15g
low insalt0.13g
Advertisement

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 mushroom , sliced
  • 175g pasta , any shape
  • 1 tbsp grated parmesan

Method

  • STEP 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.

  • STEP 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 TIPS

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.

Recipe from Good Food magazine, November 2008

Advertisement

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 3.8 out of 5.9 ratings
Advertisement
Advertisement
Advertisement

Sponsored content