Name: Roast squash and ricotta pasta with mozzarella
Total time: 2400 s
Yield: 4
Ingredients: 2 pack butternut squash; 2 clove garlic; 400 gram farfalle pasta; 50 gram ricotta; 25 gram basil; 1/2 lemon; 60 gram rocket; 40 gram Italian mozzarella

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 (50 g) 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) .

Roast squash and ricotta pasta with mozzarella

RECIPE

Ingredients

Method

Rate this recipe

Tags

More from Marks & Spencer

Luxury loaded houmous with caramelised onions and spiced carrots

Easy vegan tomato and mascarpone-style pasta bake

Turkey and chickpea burgers

Quick and easy one-pot tomato and cannellini bean orzo

Truffle pizza sarnies

Fluffy vegan focaccia

One pot lemony broad bean spaghetti

Asparagus eggs Florentine

Refreshing iced coffee

Harissa and honey-roasted leg of lamb with pomegranate salad

Cheesy melting middle meatballs with broccoli mash

Mixed mushroom and red wine ragu with spaghetti

Upside-down pear and blond chocolate blondies

Aromatic green prawn curry

Super-saucy meatball sub

Creamy lemony butterbeans with roasted green veg and 'nduja