It’s easy to perk up plain pasta with just olive oil, cheese and herbs. The squash adds a lovely sweetness –buy it fresh, frozen or ready-prepared to save time.

SERVES 4 – PREP 5 mins – COOK 10 mins

(Making dinner for one? Simply divide the ingredients below by four)

200g spaghetti

2tbsp olive oil

several sprigs sage, chopped

500g frozen butternut pieces

160g packet  (1/3rd less fat) grated made to melt cheese (we used Kerry Low Low)

 

 

 

 

 

1 Cook the spaghetti in a pan of boiling salted water for 10 mins.

2 Heat the oil in a large pan, add the sage and fry for 1 min, then add the butternut pieces. Pan-fry for 5 mins until warmed through and starting to brown.

3 Drain the spaghetti, stir together with the squash and cheese. Season generously and serve.

Per serving:  375 cals, 13g fat, (5g saturated) 47g carbs

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Another great butternut squash recipe, Balsamic sausage sizzle