Photo of Roasted butternut & red onion penne by WW

Roasted butternut & red onion penne

1 - 7
PersonalPoints™ per serving
Total Time
50 min
10 min
40 min
A lovely vegan pasta dish


Butternut Squash

1000 g, peeled and cubed


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


  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.