Photo of Butternut, sage & ricotta pasta by WW

Butternut, sage & ricotta pasta

Points® value
Total Time
30 min
10 min
20 min
A sophisticated pasta dish, perfect for late summer


Olive Oil

1 tablespoon(s)

Sage, fresh

10 g

White pasta, dry

350 g, pappardelle

Butternut Squash

400 g, peeled, deseeded and cut into 2cm pieces

Lemon Juice, Fresh

1 tablespoon(s)

Parsley, fresh

10 g, roughly chopped

Walnut Halves

25 g, toasted and roughly chopped

Ricotta Cheese

80 g, crumbled


  1. Heat half the oil in a nonstick frying pan over a high heat. Cook the sage leaves for 1 minute or until crisp. Transfer to a plate and leave to cool.
  2. Bring a large pan of water to the boil and cook the pasta to pack instructions, until al dente.
  3. While the pasta is cooking, heat the remaining oil in the same pan used to cook the sage. Cook the squash, stirring frequently, for 5 minutes or until golden.
  4. Drain the pasta, reserving 125ml of the cooking water, then add the reserved pasta cooking water to the pan with the squash. Bring to the boil, then reduce the heat to a simmer and cook, uncovered, for 5 minutes or until the squash is tender. Stir in the lemon juice.
  5. Put the pasta in a large serving bowl, then toss through the parsley, walnuts and squash. Season and serve garnished with the ricotta and sage.


Serve this with a salad drizzled with lemon juice