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Squash, mushroom & sage pasta
Serves 2
Easy
Prep:
Cook:
Get some earthy flavours going - use whichever pasta shapes you have to hand
Skip to ingredients
- 1 tbsp olive oil
- half a butternut squashpeeled and cubed (about 300g/10oz peeled weight)
- 2 garlic cloveschopped
- few sageleaves, roughly chopped
- 140g mushroomsliced
- 175g pastaany shape
- 1 tbsp grated parmesan
Nutrition: per serving
- kcal441
- fat9g
- saturates2g
- carbs80g
- sugars9g
- fibre0g
- protein15g
- salt0.13glow
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.
