When it comes to pasta, I always prefer simple recipes using less ingredients. Just like the toppings on pizza. Margarita is my forever favourite. Sometimes the less is more phrase is so true.
This healthy squash and asparagus pasta recipe is ready in under 30 minutes and will definitely satisfy those taste buds.
The nuts and seeds are optional, but I had some at home and I thought they would balance these flavours well. Nuts are great additions to simple pasta dishes as they are a great source of plant-based protein. We tend to forget about consuming enough nuts and seeds and build in our lunch or dinner. They will be there for sure. 😊
Ingredients for 2:
140 g penne pasta
Half butternut squash
100 g asparagus
2 tbsp olive oil
Salt & pepper
Pumpkin seeds and pistachios (or other nuts & seeds of your choice)
Cook the pasta following the instructions on the package.
Wash and carefully peel the butternut squash. Cut in small cubes.
Wash and chop the asparagus in 2 cm pieces. Don’t use the white, woody ends, just snap them off and discard.
Take a medium sized pan and heat 2 tablespoons of olive oil over medium heat. Add the squash, season to taste and cook for about 10 minutes stirring occasionally. Add the optional nuts and seeds now.
When the squash is soft add the asparagus as well and cook for 3-4 minutes – add more oil if necessary.