Butternut squash, parmesan and pine nut spaghetti

Name: Butternut squash, parmesan and pine nut spaghetti
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 1 small butternut squash, peeled, deseeded and diced; 400g dried spaghetti; 2 tablespoons olive oil; Freshly ground black pepper; Some fresh sage leaves, shredded; 75g pine nuts, toasted; 50g vegetarian parmesan, finely grated

Easy
February 2007

Easy
February 2007

Serves 4
Ready in 20 minutes

This quick, nutritious squash and spaghetti recipe is made extra special by the pine nuts and parmesan.

Vegetarian recipes

Save recipe

Save

Save recipe Print

Rate

Ingredients

1 small butternut squash, peeled, deseeded and diced
400g dried spaghetti
2 tablespoons olive oil
Freshly ground black pepper
Some fresh sage leaves, shredded
75g pine nuts, toasted
50g vegetarian parmesan, finely grated

Method

Cook the butternut squash in a large pan of boiling, salted water for 4-5 minutes, until tender. Remove with a slotted spoon and drain.
Add the spaghetti to the water and cook according to packet instructions. Drain well, return to the pan and toss with the olive oil and some freshly ground black pepper. Add the squash, sage, pine nuts and parmesan.
Gently toss together, divide between shallow bowls and top with extra parmesan shavings, to serve.