Squash & spinach fusilli with pecans
Ingredients
- Step 1 160g butternut squash , diced
- Step 2 3 garlic cloves , sliced
- Step 3 1 tbsp chopped sage leaves
- Step 4 2 tsp rapeseed oil
- Step 5 1 large courgette , halved and sliced
- Step 6 6 pecan halves
- Step 7 115g wholemeal fusilli
- Step 8 125g bag baby spinach
Calories: 353
Carbohydrate: 45 g
Protein: 13 g
Fat: 12 g
Cook time: 50 minutes
Prep time: 10 minutes
Total time: 60 minutes
Servings: 2
TAGS
Dinner
Lunch
Main course
Pastum
Budget
Butternut squash
comfort food
Fibre
Folate
Fusilli
Healthy
Low calorie
Low fat
Pastum
Pecan
Sara Buenfeld
spinach
Vegan
Vegetarian
Vitamin c
Directions
- 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.