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Creamy squash linguine

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
  • Serves 4
  • Easy
  • Calories 441
  • Carbohydrates 71
  • Saturated Fat 2
  • Sugar 5
  • Protein 12
  • Fat 11
  • Fibre 6
  • Salt 0

Nutrition per serving

  • Calories 441
  • Carbohydrates 71
  • Saturated Fat 2
  • Sugar 5
  • Protein 12
  • Fat 11
  • Fibre 6
  • Salt 0

Ingredients

  • 350g chopped butternut squash
  • 3 peeled garlic cloves
  • 3 tbsp olive oil
  • 350g linguine
  • small bunch sage

Method

  1. 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.

  2. 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.

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