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Squash, mushroom & sage pasta

Squash, mushroom & sage pasta

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Rating: 4 out of 5.8 ratings
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  • 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
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Ingredients

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

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Overall rating

Rating: 4 out of 5.8 ratings
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