A blue plate serving squash & spinach fusilli with pecans

Squash & spinach fusilli with pecans

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

Prep: 10 mins Cook: 40 mins


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


  • 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



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

  • 6 pecan halves
    Pecan nuts



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

  • 115g wholemeal fusilli
  • 125g bag baby spinach


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
19th May, 2019
Delicious, I doubled the quantities of pecan nuts and used extra sage.
Jessica Jenkinson's picture
Jessica Jenkinson
21st Feb, 2019
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
5th Jan, 2019
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 ).
24th Oct, 2018
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
Lacked taste. The children and me were unanimously disappointed. Needs a tasty sauce to add interest.
7th Oct, 2017
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?
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?