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Squash linguine
360 kcal · 16g protein · 45g carbs · 14g fat · 20 min · 2 servings
Ingredients
- 350g Butternut Squash
- 3 parts Garlic
- 3 tbs Olive Oil
- 350g Linguine Pasta
- Small bunch Sage
Method
Heat oven to 200C/180C fan/gas 6. Put the squash and garlic on a baking tray and drizzle with the olive oil. Roast for 35-40 mins until soft. Season. Cook the pasta according to pack instructions. Drain, reserving the water. Use a stick blender to whizz the squash with 400ml cooking water. Heat some oil in a frying pan, fry the sage until crisp, then drain on kitchen paper. Tip the pasta and sauce into the pan and warm through. Scatter with sage.