I really enjoyed this dish although OH wasn’t keen. I’ll also def be using this for running meals when I am carb loading
2tsp olive oil
150g lean smoked bacon lardons
600g butternut squash, cubed (about 2cm)
2 garlic cloves, crushed
.5tsp chilli flakes
2 sprigs of rosemary, leaves finely chopped
300g whole wheat fusilli
100g baby spinach
4tbsp parmesan, grated
1. Heat half the oil in a pan and cook the bacon for about 5 minutes until cooked through. Remove with a slotted spoon.
2. Add the remaining oil, squash, garlic, chilli and rosemary to the pan and cook for about 25 minutes covered. Stir occasionally until softened.
3. Cook the pasta as per packet instructions, drain keeping the liquid. Add 1-2 ladles to the squash once softened and bubble for a few minutes.
4. Add the pasta and spinach to the squash and mix well.
Divide between 3 bowls topping with the bacon and cheese
Nutrition per portion*
I served with petit pains and home mixed garlic butter. Again the left overs were fab for lunch the following day. Nom! X
*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.