Pasta with roast butternut

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Prep time:

Cook time:

Serves: 4

By sandripples



  • 1 vegetable stock cube

  • 1 butternut squash

  • 115g cheese grated - any type you like

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 1 bag fresh tagliatelle (or other fresh pasta)

  • 1 tbsp quark


  1. Cut the squash into small cubes and place on oiled (or sprayed with Fry-light) baking tray. Sprinkle with the spices and season with salt and pepper. Bake at 180C/Gas Mark 4 for about 30 minutes - until squash is tender.
  2. Cook the pasta in water as normal but add the stock cube. When its ready, drain but leave about 2-3 tablespoons of the stock in the pan. Add the quark and mix it into this remaining liquid to make it creamy.
  3. Add the cooked squash cubes and gently mix them into the pasta. Put all this into a flat serving dish, add the grated cheese on top, put it under the grill until bubbly, then its ready!

Handy Hint

If you like this you can try other spices on the squash eg curry powder, or herbs instead.

Additional Information

  • Nut Free

  • Vegetarian

  • Main Course

  • Halloween

  • Autumn

  • Winter

  • Low fat

  • Pasta

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