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£1.19/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the oil in a high-sided frying pan over a medium-high heat. Dry the squash with kitchen paper, then fry for 5 minutes with a pinch of salt until golden on all sides. Reduce the heat to medium, add the shallots to the pan and cook for a further 8-10 minutes until the shallots are golden and softened and the squash is tender and piping hot throughout. Stir in the chilli and garlic; cook for 2 minutes.
Meanwhile, cook the pasta in a pan of boiling salted water according to pack instructions. Drain, reserving a mugful of the cooking water, then toss with the veg, adding the butter and a little of the reserved water if needed, until the pasta is glossy; season. Dot with the goat’s cheese, then sprinkle with the chives and a little freshly ground black pepper or an extra pinch of chilli flakes.
Typical values per serving when made using specific products in recipe
Energy | 2,997kJ/ 716kcals |
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Fat | 35g |
Saturated Fat | 14g |
Carbohydrates | 76g |
Sugars | 13g |
Fibre | 7.3g |
Protein | 20g |
Salt | 0.5g |
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