Squash, sage and mozzarella pasta recipe
Here's a healthy, veggie pasta dish you can fall back on any night of the week that's fast, fresh and full of flavour. Blended squash creates a low-fat, creamy sauce that works so well with melting mozzarella and crispy sage. Bellissimo!
See method- Serves 4
- Takes 25 mins
- 422 calories / serving
Ingredients
- 1 small butternut squash, peeled and cut into 2cm cubes (around 500g prepped weight)
- 2 garlic cloves
- 20g pack fresh sage, leaves picked, stems reserved
- 300g spaghetti
- 1 tbsp olive oil, plus extra to serve (optional)
- 210g ball mozzarella, drained
Each serving contains
- Energy
- 1780kJ 422.0kcal
- Fat
- 11g
- Saturates
- 5g
- Salt
- 0.3g
- Sugars
- 8g
of the Reference intake
Carbohydrate 63.0gProtein 16.3gFibre 2.6g
Method
- Put the squash cubes in a lidded pan and cover with water. Add the garlic, sage stems and a pinch of salt. Bring to a simmer over a medium- high heat, then cover and boil for 15 mins until the squash is tender. Drain well, discarding the sage stems. Or, cover with water in a microwave-safe bowl. Cover, then microwave on high for 8-10 mins*until the squash is very tender.
- When the squash is almost done, cook the spaghetti to pack instructions. Drain, reserving 100ml pasta water.
- Meanwhile, heat 1 tbsp oil in a frying pan over a medium heat, then add the sage leaves for 1-2 mins until crisp. Drain on kitchen paper.
- Blend the squash with a stick blender or in a food processor until smooth, adding a little pasta water to loosen the sauce if needed.
- Pour the sauce over the drained spaghetti, adding a little more pasta water to loosen if needed; season. Divide between 4 bowls, tear the mozzarella ball into bite-sized pieces and scatter over the pasta with the crispy sage leaves. Add black pepper and a drizzle of olive oil to serve, if you like.
- See more Healthy pasta recipes
