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A blue plate serving squash & spinach fusilli with pecans

Squash & spinach fusilli with pecans

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(16 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 2

You don’t have to be vegan to enjoy this colourful low-fat, low-calorie squash and spinach pasta topped with pecans. It's tasty as well as healthy

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal353
  • fat12g
  • saturates1g
  • carbs45g
  • sugars6g
  • fibre9g
  • protein13g
  • salt0.1g
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Ingredients

  • 160g butternut squash, diced
  • 3 garlic cloves, sliced
  • 1 tbsp chopped sage leaves
  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large courgette, halved and sliced
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 6 pecan halves
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 115g wholemeal fusilli
  • 125g bag baby spinach

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the butternut squash, garlic and sage in the oil, then spread out in a roasting tin and cook in the oven for 20 mins, add the courgettes and cook for a further 15 mins. Give everything a stir, then add the pecans and cook for 5 mins more until the nuts are toasted and the vegetables are tender and starting to caramelise.

  2. Meanwhile, boil the pasta according to pack instructions – about 12 mins. Drain, then tip into a serving bowl and toss with the spinach so that it wilts in the heat from the pasta. Add the roasted veg and pecans, breaking up the nuts a little, and toss again really well before serving.

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Comments, questions and tips

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Jessica Jenkinson's picture
Jessica Jenkinson
21st Feb, 2019
4.05
This recipe is lovely. I added some pesto and it really makes the dish. Ive had it hot but im going to try it cold and take it into work with me
pullmapushpa@gm...
5th Jan, 2019
4.05
I am not a vegan ( vegetarian though) - heeded the advice given by a fellow reviewer - added pesto and loads more pecan nuts - absolutely delicious and healthy pasta ( cook the ingredients in butter instead of rapesseed oil if you aren't fussed about the vegan bit ).
J'adorefood
24th Oct, 2018
5.05
After reading the comments, I added some pesto to the pasta & spinach. Delicious! Also doubled the pecans. It was a big hit with all the family. Will definitely make this again.
Monte Carlo's picture
Monte Carlo
25th Jun, 2018
1.05
Lacked taste. The children and me were unanimously disappointed. Needs a tasty sauce to add interest.
reevey
7th Oct, 2017
2.05
Disappointing dish, I was bored with it halfway through. However my husband liked it and scored it 7.5/10. I can't think of a way to improve it so I'm unlikely to repeat the meal
Lindsay .'s picture
Lindsay .
5th Feb, 2018
Does this freeze well?
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