Squash & spinach fusilli with pecans

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

Nutrition per serving

  • kcal 353
  • fat 12g
  • saturates 1g
  • carbs 45g
  • sugars 6g
  • fibre 9g
  • protein 13g
  • salt 0.1g


  • 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


  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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