Squash, mushroom & sage pasta

Get some earthy flavours going – use whichever pasta shapes you have to hand

  • Prep:10 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 441
  • fat 9g
  • saturates 2g
  • carbs 80g
  • sugars 9g
  • fibre 0g
  • protein 15g
  • salt 0.13g


  • 1 tbsp olive oil
  • half a butternut squash, peeled and cubed (about 300g/10oz peeled weight)
  • 2 garlic cloves, chopped
  • few sage leaves, roughly chopped
  • 140g mushrooms, sliced
  • 175g pasta, any shape
  • 1 tbsp grated parmesan


Tired of pasta?
CREAMY SQUASH RISOTTO Cook the squash, garlic and sage as above. Meanwhile, toast 350g risotto rice in 1 tbsp oil for 1 min, then gradually stir in 1½ litres hot vegetable stock, simmering for about 20 mins until creamy. Stir in the squash and herbs and serve with 2 tbsp grated Parmesan to sprinkle over.


  1. Heat the oil in a non-stick frying pan, then fry the squash, garlic and sage for a few mins until beginning to brown. Splash in some water, then cook fiercely for about 15 mins until the squash is softening and the pan looks dry. Add the mushrooms, then fry for 5 mins more, stirring every so often, until everything begins to caramelise.

  2. Meanwhile, cook the pasta. Drain, then add to the squash mix with a little of the pasta water. Toss with most of the Parmesan and serve in bowls, sprinkled with the remaining cheese.

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