Squash, mushroom & sage pasta

Squash, mushroom & sage pasta

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(8 ratings)

Prep: 10 mins Cook: 20 mins


Serves 2
Get some earthy flavours going - use whichever pasta shapes you have to hand

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal441
  • fat9g
  • saturates2g
  • carbs80g
  • sugars9g
  • fibre0g
  • protein15g
  • salt0.13g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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 cloves, 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…


  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.

  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.

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Comments, questions and tips

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28th Nov, 2017
After reading the other comments before I bought the ingredients I got a little bottle of wine to use instead of splashes of water, fresh linguine and used oyster and shiitake mushrooms. I also added courgette slices and served with cavolo nero kale. It was delicious.
11th Nov, 2009
Just made this and I thought it was fab. I added a little onion with the squash and garlic at beginning, along with some pine nuts and a pinch of chilli flakes. I used a bit more sage than the recipe said, about a tablepoon, and followed denisebrise's advice and added a splash of wine. I missed out the mushrooms and added some leftover cooked chicken in its place, and added a good tablespoon of cream at the end. Delicious!
Frantic Flapjack
14th Nov, 2008
Didn't do it for me. A little stodgy and tired and not too much taste.
1st Nov, 2008
I am glad I read your comments before I did this recipe. White wine always does the trick for me, if a dish is a bit bland. And it sure didn't fail with this recipe! I also used some bacon for extra taste. A splash of wine with the squash, let it evaporate and then another splash when I added the mushrooms. I highly recommend to give this recipe another chance!
30th Oct, 2008
I liked this and out squash did stay together. My husband thought it was lovely but I found it a little bland. Could do with something else to spice it up a bit.
30th Oct, 2008
Found this a bit bland and uninteresting but wonder whether we added too much water during the frying stage; thing is, a 'splash' of water didn't last long and the pan became very dry after a minute or two, let alone 15 mins. In the pic, the cubes of squash are still distinguishable, ours became gooey and less attractive than in the pic.
Oli Wilson-Nunn
29th Oct, 2008
Very good
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