Roasted butternut & red onion penne
1000 g, peeled and cubed
2 teaspoons, level
1 teaspoons, level, or more if you like spice
Calorie controlled cooking spray
2 small, sliced into thin wedges
Vegetable stock cube(s)
½ cube(s), made with 100ml hot water
Wholewheat Pasta, dry
- 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.
- Remove from the oven and transfer to a bowl. Pour in the stock and lightly mash with a fork.
- Meanwhile, cook the pasta according to pack instructions, adding the broccoli for the last 4 minutes. Drain well, reserving some of the pasta cooking water.
- Toss the vegetables with the pasta and around 6tbsp of the reserved pasta water. Serve sprinkled with the fresh sage.