The BBC Good Food logo
A blue plate serving squash & spinach fusilli with pecans

Squash & spinach fusilli with pecans

A star rating of 3.8 out of 5.26 ratingsRate
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

You don’t have to be vegan to enjoy this colourful low-fat, low-calorie squash and spinach pasta topped with pecans. It's tasty as well as healthy

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
low inkcal353
low infat12g


  • 160g butternut squash , diced
  • 3 garlic cloves , sliced
  • 1 tbsp chopped sage leaves
  • 2 tsp rapeseed oil
  • 1 large courgette , halved and sliced
  • 6 pecan halves
  • 115g wholemeal fusilli
  • 125g bag baby spinach


  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Toss the butternut squash, garlic and sage in the oil, then spread out in a roasting tin and cook in the oven for 20 mins, add the courgettes and cook for a further 15 mins. Give everything a stir, then add the pecans and cook for 5 mins more until the nuts are toasted and the vegetables are tender and starting to caramelise.

  • STEP 2

    Meanwhile, boil the pasta according to pack instructions – about 12 mins. Drain, then tip into a serving bowl and toss with the spinach so that it wilts in the heat from the pasta. Add the roasted veg and pecans, breaking up the nuts a little, and toss again really well before serving.

Goes well with

Recipe from Good Food magazine, September 2017


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.8 out of 5.26 ratings

Sponsored content