You don’t have to be vegan to enjoy this colourful low-fat, low-calorie squash and spinach pasta topped with pecans. It's tasty as well as healthy
Ingredients
- 160g butternut squash, diced
- 3 garlic cloves, sliced
- 1 tbsp chopped sage leaves
- 2 tsp rapeseed oil
- 1 large courgette, halved and sliced
- 6 pecan halves
- 115g wholemeal fusilli
- 125g bag baby spinach
Method
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Heat oven to 200C/180C fan/gas 6. Toss the butternut squash, garlic and sage in the oil, then spread out in a roasting tin and cook in the oven for 20 mins, add the courgettes and cook for a further 15 mins. Give everything a stir, then add the pecans and cook for 5 mins more until the nuts are toasted and the vegetables are tender and starting to caramelise.
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Meanwhile, boil the pasta according to pack instructions – about 12 mins. Drain, then tip into a serving bowl and toss with the spinach so that it wilts in the heat from the pasta. Add the roasted veg and pecans, breaking up the nuts a little, and toss again really well before serving.