Marathon recipe for 2 people, takes only 40 mins; recipe has butternut squash, garlic clove, sage leaves, rapeseed oil, courgette, pecan, fusilli and baby spinach.
Squash & spinach fusilli with pecans
Course: Marathon
Servings
2
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 3 garlic cloves, sliced
- Courgette: 1 large courgette, halved and sliced
- Butternut Squash: 160g butternut squash, diced
- Baby Spinach: 125g bag baby spinach
- Fusilli: 115g wholemeal fusilli
- Rapeseed Oil: 2 tsp rapeseed oil
- Pecan: 6 pecan halves
- Sage Leaves: 1 tbsp chopped sage leaves
Directions
- Heat oven to 200C/180C fan/gas 6. Toss the butternut squash, garlic and sage in the oil, then spread out in a roasting tin and cook in the oven for 20 mins, add the courgettes and cook for a further 15 mins. Give everything a stir, then add the pecans and cook for 5 mins more until the nuts are toasted and the vegetables are tender and starting to caramelise.
- Meanwhile, boil the pasta according to pack instructions - about 12 mins. Drain, then tip into a serving bowl and toss with the spinach so that it wilts in the heat from the pasta. Add the roasted veg and pecans, breaking up the nuts a little, and toss again really well before serving.
