Photo of Roasted butternut & red onion penne by WW

Roasted butternut & red onion penne

7
7
0
SmartPoints® value per serving
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Easy
A lovely vegan pasta dish

Ingredients

Butternut Squash

1000 g, peeled and cubed

Paprika

2 teaspoons, level

Chilli flakes

1 teaspoons, level, or more if you like spice

Calorie controlled cooking spray

4 spray(s)

Red onion(s)

2 small, sliced into thin wedges

Vegetable stock cube(s)

½ cube(s), made with 100ml hot water

Wholewheat Pasta, dry

300 g

Sage, fresh

6 teaspoons

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, adding the broccoli for the last 4 minutes. 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.