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Roasted Butternut and Red Onion Penne
found in Mains - Vegetarian

Serves:    2  

icon  7 SPs    icon Vegetarian    icon Vegan    icon Nut Free    icon 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  scales
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.



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