I love pasta and I love this is such a seasonal dish! Butternut squash cubes take centre stage in bringing forward all the warm and wonderful flavours that are perfect for a cold October evening.
You will need…
🍁 Whole wheat fusilli pasta, as much as you want for 2 people
🍂 Handful button mushrooms, around 7, cut into cubes
🍁 1/2 butternut squash, cut into small cubes
🍄 1/2 small onion, diced
🍂 1 garlic clove, finely chopped
🍁 Walnut oil
🍂 2 large handfuls of spinach
🍁 Vegetable stock cube
🍂 4 beef tomatoes
1) Using only the bottom half of a butternut squash, cut into cubes and add to a large pan with a small drop of walnut oil, along with the garlic. Add the onion and stir periodically.
2) After 15 minutes, when the squash is tender and the onions are brown, add the mushrooms and tomatoes and cook for a further 10 minutes. At the same time you add the mushrooms and tomatoes, in another large pan, start to boil the pasta and let cook for at least 10 minutes until al dente.
3) Put the stock cube in the pan, along with 75ml of boiling water; stir in, and let it simmer for 5 minutes. Drain the pasta and add the vegetables to the pan, mix well and cook for a further 3 minutes on low heat.