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A blue plate serving squash & spinach fusilli with pecans

Squash & spinach fusilli with pecans

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A star rating of 3.7 out of 5.25 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal353
low infat12g
saturates1g
carbs45g
sugars6g
fibre9g
protein13g
salt0.1g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, September 2017

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A star rating of 3.7 out of 5.25 ratings
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