Butternut squash and sage pasta recipe
Created by The Tesco Recipes team
Garlic and chilli roasted squash creates a velvety pasta sauce that's perfect served with Finest gigli pasta – gigli being sweet little cones of pasta with ruffled edges. A simple, yet special meal that gives real restaurant vibes!
See method- Serves 4
- Takes 50 minutes
- 468 calories / serving
Ingredients
- 1 small butternut squash, peeled and diced into approximately 1cm cubes (roughly 450g)
- 1 red onion, roughly chopped
- 4 garlic cloves, unpeeled
- 1 red chilli, deseeded and sliced
- 6 fresh sage leaves, leaves picked, plus extra to serve
- 3 tbsp olive oil
- 350ml vegetable stock
- 100g baby spinach
- 30g Tesco Italian Pecorino Cheese, finely grated
- 300g Tesco Finest gigli pasta
Each serving contains
- Energy
- 1970kJ 468.0kcal
- Fat
- 14g
- Saturates
- 4g
- Salt
- 1.2g
- Sugars
- 8g
of the Reference intake
Carbohydrate 65.4gProtein 16.1gFibre 4.9g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C, and line a baking tray with foil. Arrange the butternut squash, red onion, whole garlic cloves, chilli and sage leaves on the tray and drizzle over the oil. Season and toss everything together until well coated. Roast for 40 mins, turning halfway, until the squash is tender. Set aside for 15 mins to cool a little.
- Meanwhile, cook the pasta to pack instructions. Drain and set aside, covered.
- Pop the garlic out of its skins and add to a food processor (or use a saucepan and a stick blender) with half the veg and all of the stock. Whizz until smooth. Add more water if it looks a little thick, then tip into a large pan over a low heat along with the remaining squash, a handful of the grated cheese and the spinach. Stir to wilt the spinach.
- Tip the pasta into the butternut squash sauce. Stir to coat, then serve in bowls topped with the remaining grated cheese and some fresh sage leaves.
- See more Vegetarian pasta recipes
