Butternut squash and sage pasta
Serves 2, 9sp per serving
100g Wholewheat Farfalle pasta
1 teaspoon Olive Oil
150g Butternut Squash, chopped in 1cm cubes
a few sage leaves, roughly chopped
15g Pine nuts
12 individual Cherry Tomatoes, halved
1tablespoons Reduced Fat Houmous
Cook the pasta according to pack instructions.
Meanwhile, heat the oil in a large frying pan or wok and fry the squash and sage for 10-12 minutes or until golden and starting to soften, stirring regularly. Add a splash of water if they start to stick. Add the pine nuts and tomatoes and cook for 5 minutes more.
Drain the pasta and tip it back into the pan with the squash mixture and houmous. Mix together and season with plenty of black pepper, then serve immediately with a green salad.