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Squash, sage and mozzarella pasta recipe

13 ratings

Here's a healthy, veggie pasta dish you can fall back on any night of the week that's fast, fresh and full of flavour. Blended squash creates a low-fat, creamy sauce that works so well with melting mozzarella and crispy sage. Bellissimo! See method

Serves 4
Takes 25 mins
422 calories / serving
Healthy
Vegetarian

Ingredients

1 small butternut squash, peeled and cut into 2cm cubes (around 500g prepped weight)
2 garlic cloves
20g pack fresh sage, leaves picked, stems reserved
300g spaghetti
1 tbsp olive oil, plus extra to serve (optional)
210g ball mozzarella, drained

1 of your 5 a day and low in fat

Each serving contains

Energy
1780kj
422kcal 21%
Fat
11g 15%
Saturates
5g 23%
Sugars
8g 8%
Salt
0.3g 6%

of the reference intake
Carbohydrate 63g Protein 16.3g Fibre 2.6g

Method

Put the squash cubes in a lidded pan and cover with water. Add the garlic, sage stems and a pinch of salt. Bring to a simmer over a medium- high heat, then cover and boil for 15 mins until the squash is tender. Drain well, discarding the sage stems. Or, cover with water in a microwave-safe bowl. Cover, then microwave on high for 8-10 mins^* until the squash is very tender.
When the squash is almost done, cook the spaghetti to pack instructions. Drain, reserving 100ml pasta water.
Meanwhile, heat 1 tbsp oil in a frying pan over a medium heat, then add the sage leaves for 1-2 mins until crisp. Drain on kitchen paper.
Blend the squash with a stick blender or in a food processor until smooth, adding a little pasta water to loosen the sauce if needed.
Pour the sauce over the drained spaghetti, adding a little more pasta water to loosen if needed; season. Divide between 4 bowls, tear the mozzarella ball into bite-sized pieces and scatter over the pasta with the crispy sage leaves. Add black pepper and a drizzle of olive oil to serve, if you like.

^*Timings correct for a 1,000W microwave

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