Squash linguine — a silky, comforting pasta sauce made from roasted butternut squash and garlic blitzed smooth, tossed through linguine and topped with crispy fried sage. Simple and elegant.
- 350g Butternut Squash
- 3 parts Garlic
- 3 tbs Olive Oil
- 350g Linguine Pasta
- Small bunch Sage
Tags:
Pasta LightVideo
Preparation
- Heat the oven to 200C/180C fan/gas 6. Put the squash and garlic on a baking tray and drizzle with the olive oil. Roast for 35–40 minutes until soft, then season.
- Cook the pasta according to the pack instructions, then drain, reserving the water. Use a stick blender to whizz the squash with 400ml cooking water. Heat some oil in a frying pan, fry the sage until crisp, then drain on kitchen paper. Tip the pasta and sauce into the pan and warm through. Scatter with the crispy sage.
