Winter squash penne

                    With mint & avocado chopped salad

                    Winter squash penne

                    Winter squash penne

                    Serves 4
                    Cooks In15 minutes
                    DifficultySuper easy
                    Nutrition per serving
                    • Calories 635 32%
                    • Fat 17.7g 25%
                    • Saturates 4.6g 23%
                    • Sugars 15.8g 18%
                    • Salt 1.7g 28%
                    • Protein 23.6g 47%
                    • Carbs 92g 35%
                    • Fibre 13.2g -
                    Of an adult's reference intake
                    recipe adapted from

                    Jamie's 15-Minute Meals

                    By Jamie Oliver
                    Tap For Method

                    Ingredients

                    • PASTA
                    • 1 organic vegetable stock cube
                    • 1 butternut squash , (neck end only)
                    • 1 onion
                    • 1 teaspoon fennel seeds
                    • 1 small dried red chilli
                    • ? a bunch of fresh sage , (15g)
                    • 1 X 400 g tin of chickpeas
                    • 320 g dried penne
                    • 20 g parmesan cheese , plus extra to serve
                    • ? bunch of fresh flat-leaf parsley , (15g)
                    • Salad
                    • 3 ripe tomatoes
                    • ? cucumber
                    • 4 spring onions
                    • 2 little cos lettuces
                    • ? bunch of fresh mint , (15g)
                    • 1 ripe avocado
                    • 2 tablespoons extra virgin olive oil
                    • 2 tablespoons balsamic vinegar
                    • 20 g feta cheese
                    Tap For Method
                    recipe adapted from

                    Jamie's 15-Minute Meals

                    By Jamie Oliver
                    Tap For Ingredients

                    Method

                    1. Ingredients out ? Kettle boiled ? Food processor (bowl blade) ? Lidded casserole pan, medium heat ? Large lidded pan, high heat ? Stick blender
                    2. START COOKING?
                      Make 500ml of hot stock with the cube, then refill and boil the kettle.
                    3. Trim the stalk off the squash, roughly chop the neck end (don't peel, and keep the seed end for another day), then blitz in the processor with the peeled onion, fennel seeds, dried chilli and sage leaves until combined.
                    4. Put into the casserole pan, add the stock, chickpeas and their juice, then put the lid on and stir regularly.
                    5. Put the pasta into the large pan, cover with boiling salted water and cook according to packet instructions.
                    6. On a large board, chop and mix up the tomatoes, cucumber, trimmed spring onions, lettuce and the top leafy half of the mint.
                    7. Squeeze and squidge over the avocado, discarding the skin and stone. Dress and toss with the extra virgin olive oil and balsamic, then season to taste and crumble over the feta.
                    8. Using a stick blender, blitz the sauce to your liking, season well to taste and finely grate in the Parmesan. Drain the pasta, toss with the sauce and season to taste. Serve scattered with chopped parsley leaves and an extra grating of Parmesan.

                    Tips

                    A badly organized kitchen will hold you back in your cooking – simply clear out all the clutter that gathers on surfaces that has nothing to do with food, anything used for prep or stirring should be near where you cook, and the kit you use most frequently should be at easy access – this will allow you to be instinctive and fast in the kitchen. Happy tidying!

                    recipe adapted from

                    Jamie's 15-Minute Meals

                    By Jamie Oliver

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