Squash spinach fusilli with pecans
Ingredients
- 160g butternut squash diced
- 3 garlic cloves sliced
- 1 tbsp chopped sage leaves
- 2 tsp rapeseed oil
- 1 large courgette halved and sliced
- 6 pecan halves
- 115g wholemeal fusilli
- 125g bag baby spinach
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