Squash & spinach fusilli with pecans

butternut squash fibre folate fusilli healthy low calorie low fat pasta pecans spinach vegan vegetarian vitamin c

N/A

Source

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

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.

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.