Squash and goat's cheese fusilli recipe
The combination of squash and goat's cheese in this fusilli pasta recipe is a stroke of genius. The soft, creaminess of the goat's cheese coats each sweet and tender morsel of sautéed squash; a splash lemon juice arrives on the finish to tie it all together.
See method- Serves 4
- 30 mins to cook
- 726 calories / serving
Ingredients
- 25g butter
- 4 tbsp olive oil, plus extra for drizzling
- 500g (1lb) squash, peeled and diced
- 2 large garlic cloves, finely chopped
- 1 red onion, cut into wedges
- 50g pine nuts, toasted
- small handful sage, chopped
- 400g fusilli pasta
- 200g (7oz) baby leaf spinach
- ½ lemon, zested and juiced
- 100g (3.5oz) soft goat's cheese, crumbled
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Shop ingredientsEach serving contains
- Energy
- 3055kJ 726.0kcal
- Fat
- 33g
- Saturates
- 8g
- Salt
- 0.5g
- Sugars
- 15g
of the Reference intake
Carbohydrate 94.9gProtein 19.7gFibre 9.0g
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Method
- Gently heat the butter and 2 tablespoons ofolive oilin a small frying pan. Add the squash, season and cook for
- 7-8 minutes. Add the garlic and onion and fry until softened. Mix in the pine nuts and two thirds of the sage. Fry for 2-3 minutes.
- Cook the fusilli according to the packet instructions and then drain, reserving the cooking water. Add the spinach,lemonzest and juice to the hot pasta and stir until the spinach has wilted. Pour 2 tablespoons of olive oil over the pasta and toss well. Add a little of the cooking water to make it saucier. Mix in the roasted squash and goat’s cheese then divide the pasta between 4 bowls. Sprinkle with the remaining sage and a drizzle of olive oil to serve.
