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)
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