Pasta with roasted pepper and butternut squash

This hearty dish contains three of your 5 A DAY caramelised to perfection
Roasted pepper and butternut squash pasta recipe
2 ratings
Recipe by: Sarah Toule | Former Head of Health Information

I created this recipe using creme fraiche as a sauce base, as it brings down the calories compared with cream. And roasting the vegetables really helps to bring out their flavours in this simple dish.

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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, grated
Time
50 minutes
SERVES:
2
CALORIES:
436
FAT:
9g
SALT:
0.4g
SUGAR:
15.1g
5 A DAY:
3
Method
  1. Preheat the oven to 220ºC/Fan 200ºC.
  2. Lightly coat a roasting tin in spray oil. Add the squash, pepper, tomatoes and shallots and put in the oven for 30 minutes.
  3. Remove from oven and carefully remove the skin of the pepper. Then chop the pepper into bite-sized chunks.
  4. Cook the pasta according to the instructions on the packet.
  5. 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.
Sprinkle pumpkin seeds over the top to add crunch to this dish