Squash, sage and mozzarella pasta recipe

Name: Squash, sage and mozzarella pasta
Yield: Serves 4
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

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

Shop your ingredients

Tesco Butternut Squash Each
£1.00 Save 1/3 Clubcard Price
(£1.00/each)
Offer valid for delivery from 06/10/2026 until 19/10/2026
1 small butternut squash, peeled and cut into 2cm cubes (around 500g prepped weight)
£1.50
£1.50/each
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves
£0.87
£0.22/each
Tesco Sage 20G
20g pack fresh sage, leaves picked, stems reserved
£0.50
£25.00/kg
Hearty Food Co. Spaghetti Pasta 500G
Aldi Price Match
300g spaghetti
£0.28
£0.56/kg
Tesco Olive Oil 250Ml
1 tbsp olive oil, plus extra to serve (optional)
£3.10
£12.40/litre
Creamfields Mozzarella 210G
Aldi Price Match
210g ball mozzarella, drained
£0.55
£4.40/kg DR.WT

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.