Pasta with roasted pepper and butternut squash
This hearty dish contains 3 of your 5 A DAY caramelised to perfection
- 50 minutes
- Serves 2
- 3 of 5 a day
- Kcal436
- Fat9g
- Salt0.4g
- Sugar15.1g
Recipe by: World Cancer Research Fund
| cancer and nutrition experts
Ingredients
- 200g butternut squash, peeled, deseeded, cut into chunks
- 1 red pepper, deseeded and cut in half
- 12 cherry tomatoes
- 4 shallots, peeled, trimmed and halved
- Spray oil
- 150g wholewheat pasta
- 2 tablespoons low-fat creme fraiche
- 1 teaspoon fresh lemon juice
- 30g parmesan cheese (or vegetarian equivalent), grated
Method
- Preheat the oven to 220ºC/Fan 200ºC.
- Lightly coat a roasting tin in spray oil. Add the squash, pepper, tomatoes and shallots and put in the oven for 30 minutes.
- Remove from oven and carefully remove the skin of the pepper. Then chop the pepper into bite-sized chunks.
- Cook the pasta according to the instructions on the packet.
- Drain well and stir in the low-fat creme fraiche, lemon juice and most of the parmesan. Stir in the vegetables and serve immediately with the remaining parmesan sprinkled on the top.
Top tip: Sprinkle pumpkin seeds over the top to add crunch to this dish
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