Roast Butternut Squash And Zucchini Pasta Recipe

Name: Roast Butternut Squash And Zucchini Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds butternut squash seeded, peeled and cut into chunks; 1 pint cherry tomatoes pierced; 14 ounces fettuccine; 2 zucchini cut into thin strips; 1 red onion sliced; 1/2 red pepper seeded and sliced; 1 garlic clove crushed; 1 tablespoon cornstarch; 14 ounces evaporated milk; 2 tablespoons coarse grain mustard; 2 tablespoons pine nuts toasted, to serve; basil leaves; shaved Parmesan cheese

Servings: persons

1 1/4 pounds butternut squash seeded, peeled and cut into chunks
1 pint cherry tomatoes pierced
14 ounces fettuccine
2 zucchini cut into thin strips
1 red onion sliced
1/2 red pepper seeded and sliced
1 garlic clove crushed
1 tablespoon cornstarch
14 ounces evaporated milk
2 tablespoons coarse grain mustard
2 tablespoons pine nuts toasted, to serve
basil leaves
shaved Parmesan cheese

1
Preheat the oven to 350u00b0F. Place squash on a foil-lined baking pan. Spray with no stick cooking spray and season to taste. Toss well.
2
Bake for 10 mins. Add tomatoes, tossing to coat. Bake for a further 10-15 mins until golden and tender. Set aside and keep warm.
3
Cook fettuccine in a large saucepan of salted boiling water according to package directions. Drain.
4
Meanwhile, spray a hot nonstick skillet with no stick cooking spray. Saute zucchini, onion, pepper and garlic for 2-3 mins until tender.
5
Mix cornstarch and 2 tbsp water until smooth. Whisk into milk in a small saucepan. Bring to a boil on high heat, stirring. Reduce heat to low; simmer for 2-3 mins, until thickened.
6
Toss squash, tomatoes, zucchini mixture and sauce with hot pasta. Serve topped with pine nuts and basil. Accompany with shaved Parmesan cheese, if desired.

1211

kcal

Calories

123

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 pounds butternut squash seeded, peeled and cut into chunks, 1 pint cherry tomatoes pierced, 14 ounces fettuccine, 2 zucchini cut into thin strips, and more.

Yes, Roast Butternut Squash And Zucchini Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Butternut Squash And Zucchini Pasta

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