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Butternut and pine nut penne
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150g wholewheat penne
350g Waitrose diced butternut squash and sweet potato
1 x Olive oil spray
1 shallot, thinly sliced
2 garlic cloves, crushed
6 sage leaves, shredded
2 tbsp Cooks’ Ingredients toasted pine nuts
1 tsp crushed chilli fl akes
1½ tbsp freshly grated
1 x Parmigiano Reggiano (optional)
1. Cook the pasta and vegetables together in a large saucepan of water for 10 minutes or until they are tender.
2. Meanwhile, spritz a small, non-stick frying pan with olive oil spray and cook the shallot, garlic and sage for 5-8 minutes.
3. Drain the pasta and vegetables and return to the pan with a little of the cooking water. Add the shallot mixture, pine nuts, chilli flakes and 1 tablespoon cheese, if using, and toss well together so the vegetables break down and coat the pasta.
4. Spoon on to plates and top with freshly ground black pepper and the remaining cheese.
Typical values per serving:
This recipe was first published in February 2012.