Squash and Spinach Pasta

This lunch recipe is a part of our £1 meal ideas



Prep time

10 minutes

Cook time

50 minutes

This recipe is a great option for a simple lunchtime meal, it can be enjoyed both hot and cold and can easily be adapted to your tastes!


160g butternut squash, diced
115g  fusilli
125g spinach, washed
1 courgette, sliced 
3 garlic cloves, diced
1 tsp sage
2 tsps basil
2 tsps rapeseed oil


  1. Preheat oven to 180°C/ 160°C fan/ gas mark 4.

  2. Mix butternut squash, sage, garlic into oil until evenly coated and spread evenly onto baking tray and place in oven for 20 minutes. Add courgette and continue roasting for a further 15 minutes or until the vegetables begin to caramelise.

  3. Put the pasta to boil in water until al-dente, then drain and place in pan along with spinach and basil. Cook until spinach has wilted then add the rest of the roasted vegetables, adding salt and pepper to taste before serving.

Chef’s tips

For added flavour, add some pesto into the dish before stirring.


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