Roasted butternut & red onion penne
7
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
A lovely vegan pasta dish
Ingredients
Butternut Squash
1000 g
Paprika
2 teaspoon(s), level
Chilli flakes
1 teaspoon(s), level
Calorie controlled cooking spray
4 spray(s)
Red onion
2 small
Vegetable stock cube
½ cube(s)
Wholewheat Pasta, dry
300 g
Sage, fresh
6 teaspoon(s)
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Toss the butternut with the paprika and chilli flakes in a roasting tin, and spritz with the cooking spray. Roast for 40 minutes, adding the onion for the last 15 minutes.
2
Remove from the oven and transfer to a bowl. Pour in the stock and lightly mash with a fork.
3
Meanwhile, cook the pasta according to pack instructions. Drain well, reserving some of the pasta cooking water.
4
Toss the vegetables with the pasta and around 6tbsp of the reserved pasta water. Serve sprinkled with the fresh sage.
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