Squash, mushroom & sage pasta

• servings: 2
• active time: 10 min
• total time: 30 minutes

Ingredients

1 tbsp olive oil

½ butternut squash, peeled and cubed (about 300g peeled weight)

2 garlic cloves, chopped

few sage leaves, roughly chopped

140g mushrooms, sliced

175g pasta (any shape)

1 tbsp grated parmesan or vegetarian alternative

Directions

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.

Notes

Tired of pasta?

Creamy squash risotto

Cook the squash, garlic and sage as above. Meanwhile, cook 350g risotto rice in I tbsp oil for I min, then gradually stir in 1½ litres vegetable stock, simmering for 20 mins until creamy. Stir in the squash and herbs. Sprinkle over some grated parmesan.