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Squash and goat's cheese fusilli recipe

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

Serves 4
30 mins
726 calories / serving

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

Energy
3055kj
726kcal 36%
Fat
33g 46%
Saturates
8g 42%
Sugars
15g 17%
Salt
0.5g 8%

of the reference intake
Carbohydrate 94.9g Protein 19.7g Fibre 9g

Method

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.