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Squash and goat's cheese fusilli recipe
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16 ratings
The combination of squash and goat's cheese in this fusilli pasta recipe is a stroke of genius. The soft, creaminess of the goat's cheese coats each sweet and tender morsel of sautéed squash; a splash lemon juice arrives on the finish to tie it all together. See method
Ingredients
- 25g butter
- 4 tbsp olive oil, plus extra for drizzling
- 500g (1lb) squash, peeled and diced
- 2 large garlic cloves, finely chopped
- 1 red onion, cut into wedges
- 50g pine nuts, toasted
- small handful sage, chopped
- 400g fusilli pasta
- 200g (7oz) baby leaf spinach
- ½ lemon, zested and juiced
- 100g (3.5oz) soft goat's cheese, crumbled
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
3055kj
726kcal
36%
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Fat
33g
46%
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Saturates
8g
42%
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Sugars
15g
17%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 94.9g
Protein 19.7g
Fibre 9g
Method
The combination of squash and goat's cheese in this fusilli pasta recipe is a stroke of genius. The soft, creaminess of the goat's cheese coats each sweet and tender morsel of sautéed squash; a splash lemon juice arrives on the finish to tie it all together.
- Gently heat the butter and 2 tablespoons of olive oil in a small frying pan. Add the squash, season and cook for
- 7-8 minutes. Add the garlic and onion and fry until softened. Mix in the pine nuts and two thirds of the sage. Fry for 2-3 minutes.
- Cook the fusilli according to the packet instructions and then drain, reserving the cooking water. Add the spinach, lemon zest and juice to the hot pasta and stir until the spinach has wilted. Pour 2 tablespoons of olive oil over the pasta and toss well. Add a little of the cooking water to make it saucier. Mix in the roasted squash and goat’s cheese then divide the pasta between 4 bowls. Sprinkle with the remaining sage and a drizzle of olive oil to serve.