Squash & spinach fusilli with pecans - Good Food Middle East
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.
Ingredients
- 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
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