Roasted Butternut and Red Onion Penne
found in Mains - Vegetarian
7 SPs | Vegetarian | Vegan | Nut Free | Dairy Free |
Prep: 10 minutes
Cook: 40 minutes
Difficulty:
Easy
A simple supper of roasted butternut and red onion pasta will perk up your midweek meals
Ingredients
- 500g butternut squash, peeled and deseeded, cut into small cubes
- 1 tsp smoked paprika
- 1⁄2 tsp chilli flakes
- 10 sprays calorie controlled cooking spray
- 1 red onion, cut into wedges
- 100ml vegetable stock
- 150g penne pasta
- 1 tbsp fresh sage leaves
Directions
1
Preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. Toss the squash with the paprika and chilli in a roasting tin, and mist with cooking spray.
2
Roast for 40 minutes, adding the onion wedges for the last 15 minutes. Transfer to a bowl, pour in the stock and lightly mash with a fork.
3
Meanwhile, cook the pasta to pack instructions. Drain, reserving some of the cooking water.
4
Toss the squash mixture with the pasta and cooking water. Sprinkle over the chopped sage, garnish with the leaves, then serve.