Minimum shopping, maximum flavour! For these recipes, we assume you already have storecupboard staples, such as oil and flour, to hand.
Creamy squash linguine
The oven will take most of the strain for this easy vegan pasta dish, and the silky squash makes it feel luxurious and comforting.
■Serves 4 ■Prep 5 mins ■Cook 1 hr VEGETARIAN
350g chopped butternut squash
3 garlic cloves, peeled
350g linguine
small handful of sage
1 Heat the oven to 200C/180C fan/gas 6. Put the squash and garlic on a baking tray and drizzle with 3 tbsp olive oil. Roast for 35-40 mins until soft. Season to taste.
2 Cook the pasta following pack instructions. Drain, reserving the water. Use a stick blender to whizz the squash with 400ml cooking water. Heat a little more oil in a frying pan, fry the sage until crisp, then drain on kitchen paper.
3 Tip the pasta and sauce into the pan and warm through. Scatter with the crisp sage leaves and crack over some black pepper, if you like.
441 kcals, fat 11g, saturates 2g, carbs 71g, sugars 5g, fibre 6g, protein 12g,
