Roasted Butternut and Wilted Rocket Spaghetti Recipe
- Vegetarian
serves:
4Skill:
easyPrep:
10 minCooking:
30 minNutrition per portion |
RDA | |
|---|---|---|
| Calories | 527 kCal | 26% |
| Fat | 11g | 16% |
| - Saturates | 1.5g | 8% |
If you’re after a midweek meal that’s tasty, but healthy and full of vegetables, give this butternut squash recipe a go and you’ll please any vegetarians in the family.
Butternut squash is full of health benefits – being low in fat, it’s a really great source of dietary fibre and is really healthy for the heart. It’s also packed with potassium, which is great for bone health and vitamin B6, which helps the proper functioning of the nervous and immune systems.
What’s more, this filling pasta recipe couldn’t be easier to cook so it’s a great meal to throw together on a week night when you really don’t feel like doing anything to fancy, but still want something that tastes great.
HOW TO MAKE ROASTED BUTTERNUT AND WILTED ROCKET SPAGHETTI
Ingredients
- 1 butternut squash, peeled, deseeded and cut into chunks
- 2tbsp olive oil, plus more to drizzle
- 2 garlic cloves
- 350g (12oz) spaghetti
- 6tbsp dried breadcrumbs
- 1tsp chilli flakes
- 50g (2oz) rocket
- grated Parmesan (or veggie alternative)
Method
Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Toss the butternut in half the oil and roast with the garlic cloves for 30 minutes, until soft and beginning to caramelise. While it’s cooking, put the pasta on to boil in salted water.
Place the breadcrumbs and chilli flakes in a roasting tin with the remaining oil and some seasoning. Cook in the bottom of the oven for 5 to 10 minutes, until golden and crisp.
When the pasta is cooked, drain and put back in the pan with some olive oil, the squash, rocket and most of the breadcrumbs. Season and toss, then divide between 4 bowls. Serve with Parmesan and remaining breadcrumbs.
