Vegetarian
Vegan
4
Italian
Squash linguine
Allergens: Gluten
Linguine tossed with roasted butternut, garlic and sage, sweet squash as the sauce.
Ingredients
- Olive oil 3 tbsp
- Sage
- Butternut squash 350 g
- Garlic 3 parts
- Linguine 350 g
Method
- Heat oven to 200C/180C fan/gas 6.
- Put the squash and garlic on a baking tray and drizzle with the olive oil.
- Roast for 35-40 mins until soft.
- Season.
- Cook the pasta according to pack instructions.
- Drain, reserving the water.
- Use a stick blender to whizz the squash with 400ml cooking water.
- Heat some oil in a frying pan, fry the sage until crisp, then drain on kitchen paper.
- Tip the pasta and sauce into the pan and warm through.
- Scatter with sage.