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Squash & spinach fusilli with pecans New-recipe-icon

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

  • Prep: 10 mins
    Cook: 40 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 353
  • Carbohydrates 45
  • Saturated Fat 1
  • Sugar 6
  • Protein 13
  • Fat 12
  • Fibre 9
  • Salt 0.1

Nutrition per serving

  • Calories 353
  • Carbohydrates 45
  • Saturated Fat 1
  • Sugar 6
  • Protein 13
  • Fat 12
  • Fibre 9
  • Salt 0.1

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

  1. 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.

  2. 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.

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