Squash and goat's cheese fusilli recipe

  • Serves 4
  • 30 mins
  • 726 calories / serving
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Gently heat the butter and 2 tablespoons of olive oil in a small frying pan. Add the squash, season and cook for
7-8 minutes. Add the garlic and onion and fry until softened. Mix in the pine nuts and two thirds of the sage. Fry for 2-3 minutes.

Cook the fusilli according to the packet instructions and then drain, reserving the cooking water. Add the spinach, lemon zest and juice to the hot pasta and stir until the spinach has wilted. Pour 2 tablespoons of olive oil over the pasta and toss well. Add a little of the cooking water to make it saucier. Mix in the roasted squash and goat’s cheese then divide the pasta between 4 bowls. Sprinkle with the remaining sage and a drizzle of olive oil to serve.

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  • Ingredients

  • 25g (1oz) butter
  • 4 tbsp olive oil, plus extra for drizzling
  • 500g (1lb) squash, peeled and diced
  • 2 large garlic cloves, finely chopped
  • 1 red onion, cut into wedges
  • 50g (2oz) pine nuts, toasted
  • small handful sage, chopped
  • 400g fusilli pasta
  • 200g (7oz) baby leaf spinach
  • 1/2 lemon, zested and juiced
  • 100g (3.5oz) soft goat's cheese, crumbled
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  • Energy 3054kj 726kcal 36%
  • Fat 32.5g 46%
  • Saturates 8.3g 42%
  • Sugars 15.1g 17%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 94.9g Protein 19.7g Fibre 9g

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