The squash and spaghetti make for a quick, nutritious treat, while the pine nuts and parmesan make it something special.
Ingredients
- 1 small butternut squash
- 400g dried spaghetti
- 2 tablespoons olive oil
- freshly ground black pepper
- some fresh sage leaves
- 75g pine nuts, toasted
- 50g vegetarian Parmesan
Method
- Cook 1 small butternut squash, peeled, deseeded and diced in a large pan of boiling, salted water for 4-5 minutes, until tender. Remove with a slotted spoon and drain. Add 400g dried spaghetti to the water and cook according to packet instructions. Drain well, return to the pan and toss with 2 tablespoons olive oil and some freshly ground black pepper. Add the squash, some fresh sage leaves, shredded, 75g pine nuts, toasted, and 50g vegetarian Parmesan, finely grated. Gently toss together, divide between shallow bowls and top with extra Parmesan shavings, to serve.