zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Butternut and pine nut penne

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Butternut and pine nut penne

    Serves: 2

    Ingredients

    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)

    Method

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars