Squash & spinach fusilli with pecans

You don't somebody to be vegan to savour this colourful low-fat, low-calorie squelch and spinach food lidded with pecans. It's tasty as fountainhead as robust.

Ingredients

• 160g walnut squeeze, diced
• 3 garlic cloves, sliced
• 1 tbsp shredded sage leaves
• 2 tsp rapeseed oil
• 1 conspicuous marrow
• halved and sliced
• 6 pecan
•  halves
• 115g cereal fusilli
• 125g bag human spinach

Method

1. Emotionalism oven to 200C/180C fan/gas 6. Flip the butternut crush, flavourer and salvia in the oil, then farm out in a roasting tin and fix in the oven for 20 mins, add the courgettes and fix for a further 15 mins. Springiness everything a stir, then add the pecans and prepare for 5 mins statesman until the nuts are toasted and the vegetables are eatable and turn to caramelise.
2. Meantime, move the pasta according to bundle manual - around 12 mins. Drain, then tip into a serving dish and pitch with the spinach so that it wilts in the passion from the food. Add the cooked veg and pecans, breaking up the nuts a small, and pitch again truly fountainhead before serving.

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