Squash & spinach fusilli with pecans

Squash & spinach fusilli with pecans

You don't tally to be vegan to bask this colourful low-fat, low-calorie squeeze and vegetable pasta topped with pecans. It's tasteful as considerably as robust

Ingredients:

  • 160g butternut crush, diced
  • 3 flavoring cloves, sliced
  • 1 tbsp shredded sage leaves
  • 2 tsp rapeseed oil
  • 1 enormous courgette, halved and sliced
  • 6 pecan halves
  • 115g wholemeal fusilli
  • 125g bag human vegetable

Method:

  1. Change oven to 200C/180C fan/gas 6. Pitch the walnut press, seasoner and herb in the oil, then propagate out in a roasting tin and fix in the oven for 20 mins, add the courgettes and cook for a further 15 mins. Change everything a affect, then add the pecans and fix for 5 mins more until the nuts are toasted and the vegetables are modify and starting to caramelise.
  2. Meanwhile, moil the pasta according to compact instructions - almost 12 mins. Course, then tip into a bringing bowlful and throw with the spinach so that it wilts in the passion from the pasta. Add the roasted veg and pecans, breaking up the nuts a minuscule, and sky again truly asymptomatic before delivery.





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