United Kingdom United Kingdom (GB)
United Kingdom
Roast squash and ricotta pasta with mozzarella

8 INGREDIENTS • 7 STEPS • 40MIN

Roast squash and ricotta pasta with mozzarella

Recipe
Nutty roasted squash and creamy cheese make the perfect midweek pasta
Love This Recipe?
Add to plan
logo
Roast squash and ricotta pasta with mozzarella
Save
author_avatar
Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
Nutty roasted squash and creamy cheese make the perfect midweek pasta
40MIN
Total time
Ingredients
Servings
4
us / metric
2 packs
(800 g)
sliced butternut squash
diced into 2cm pieces
2 cloves
garlic, finely chopped
400 g
farfalle pasta
10 tsp
ricotta
25 g
basil, roughly chopped
1/2
lemon, zested, juiced
60 g
rocket
40 g
Italian mozzarella
Nutrition per serving
VIEW ALL
Calories
595kcal
Fat
5.8 g
Saturates
2.3 g
Sugars
12.9 g
Salt
83.1 mg
Love This Recipe?
Add to plan
logo
Roast squash and ricotta pasta with mozzarella
Save
author_avatar
Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
MethodHide images
step 1
Preheat the oven to 200°C/180°C fan/gas mark 6.
step 2
Place the squash (2 packs) and garlic (2 cloves) onto a baking tray, season and drizzle with 2 tbsp olive oil and toss together. Roast in the oven for 30 minutes until golden, turning after 15 minutes.
step 3
With around 10 minutes of the squash’s cooking time remaining, cook the pasta (400 g) according to the pack instructions in a large saucepan of salted water over a medium-high heat.
step 4
Transfer ⅔ of the roasted squash into a mixing bowl and mash until smooth.
step 5
Add the ricotta (10 tsp) to the squash along with 1 tbsp olive oil, and mix evenly until combined.
step 6
When the pasta is cooked, drain it, preserving some of the cooking water, and return to the pan. Add the ricotta mixture along with most of the basil (25 g) and the lemon juice (1/2). Mix together, adding 1 tbsp of the pasta cooking water to loosen if needed.
step 7
Divide between serving dishes. Top each portion with some of the remaining squash pieces, some rocket leaves (60 g), lemon zest and and torn pieces of mozzarella (40 g).
step 7 Divide between serving dishes. Top each portion with some of the remaining squash pieces, some rocket leaves (60 g), lemon zest and and torn pieces of mozzarella (40 g).
Tags
Dinner
Cheese
Vegetarian
Family friendly
Pasta
0 Saved
top