Roasted Butternut Squash and Red Pepper Pasta
Serves 2
  • 450g (16oz) of butternut squash, chopped
  • 1 red pepper, chopped
  • 1 onion, chopped
  • 170g (6oz) of pasta (I used a tricoloured brown rice pasta)
  • spray oil
  • salt and black pepper
  • paprika
  • dried basil
  • optional: cheese from your HEa allowance
  1. Preheat oven to 200c or 400f (gas mark 6)
  2. Place all veg on a baking tray lined with parchment paper.
  3. Season well with salt, pepper, sprinkling of paprika and dried basil.
  4. Spray over the top with oil and bake for approx 45 mins until all veg is golden and softened.
  5. Add the pasta to a saucepan of salted boiling hot water and cook for 8-10 mins until pasta is al dente.
  6. Drain, reserving about a ¼ cup of the pasta water.
  7. Add the pasta back to the saucepan with the roasted vegetables and ¼ cup of pasta water, heat just to mix all together
  8. Serve with a side salad and enjoy!!
  9. If you have a HEa spare, top with grated Parmesan or some crumbled feta.
This recipe is Gluten Free, Vegetarian, Slimming World and Weight Watchers friendly

Extra Easy – syn free per serving
Green – syn free per serving
Weight Watchers Smart Points - 9
Nutrition Information
Serving size: 1 Calories: 423 Fat: 2.6g Carbohydrates: 95.7g Sugar: 9.8 Fibre: 9.9g Protein: 9.2g
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at