Creamy squash linguine
By Miriam Nice
Rustle up this healthy pasta dish using just four ingredients: butternut squash, garlic cloves, sage and linguine. It’s low-calorie and vegan too
- Prep:5 mins
Cook:1 hrs
- Serves 4
- Easy
Nutrition per serving
- kcal 441
- fat 11g
- saturates 2g
- carbs 71g
- sugars 5g
- fibre 6g
- protein 12g
- salt 0g
Ingredients
- 350g chopped butternut squash
- 3 peeled garlic cloves
- 3 tbsp olive oil
- 350g linguine
- small bunch sage
Method
Heat oven to 200C/180C fan/gas 6. Put the squash and garlic on a baking tray and drizzle with the olive oil. Roast for 35-40 mins until soft. Season.
Cook the pasta according to pack instructions. Drain, reserving the water. Use a stick blender to whizz the squash with 400ml cooking water. Heat some oil in a frying pan, fry the sage until crisp, then drain on kitchen paper. Tip the pasta and sauce into the pan and warm through. Scatter with sage.