Pumpkin & Butternut Squash Pasta

This tasted so good, and honestly was very random with just a few simple ingredients.

I cooked up 4 standard servings.

Recipe

300g wholegrain pasta

2 400g tins of chickpeas

1 large butternut squash

1 yellow pepper

200g mushrooms

1 jar of Wicked orange pumpkin pesto

Method

1. Put your pasta in a large pot of boiling water and cook on med-high heat.

2. Peel, chop and deseed your butternut squash. Chop your pepper.

3. Once pasta has been cooking for 7-8 mins add your butternut squash and pepper to the pot, and allow to cook for a further 5 minutes.

4. Drain your chickpeas and add to the pot and allow to cook for a further 5 minutes.

5. While this is cooking, chop your mushrooms and fry on a pan for a few minutes until cooked.

6. Drain pasta mix and add mushrooms and pesto and mix until thoroughly mixed.

7. Serve and Enjoy! 💚

Nutritional Value

Recipes serves 4 std servings. Nutrition per serving:

616kcal

Fibre :18g

Protein :21g

Fat :17.5g