Go Back
Print

Butternut squash and sage pasta

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 520
A comforting vegetarian pasta dish featuring roasted butternut squash, fragrant sage, and a creamy spinach sauce.

Ingredients

Vegetables and herbs

  • 1 small butternut squash (peeled and diced into 1cm cubes)
  • 1 red red onion (roughly chopped)
  • 4 cloves garlic (unpeeled)
  • 1 red red chilli (deseeded and sliced)
  • 6 leaves fresh sage (leaves picked, plus extra to serve)
  • 3 tbsp olive oil
  • 350 ml vegetable stock
  • 100 g baby spinach
  • 30 g Tesco Italian Pecorino Cheese (finely grated)
  • 300 g Tesco Finest gigli pasta

Instructions 

  • Preheat oven to gas 6 (200°C). Roast squash, onion, garlic, chilli, and sage with oil for 40 mins, turning halfway.
  • Cook pasta according to pack instructions. Drain and set aside.
  • Remove garlic from skins and blend with roasted veg and stock until smooth.
  • Combine sauce with remaining squash, cheese, and spinach; stir until spinach wilts.
  • Mix pasta with sauce, serve topped with extra cheese and sage leaves.

Notes

Use fresh sage for the best flavor and adjust seasoning to taste.
Calories: 520kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: Butternut Squash