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Butternut Pasta En Papillote Recipe



HT Veg MC 30mins


A delicious vegan recipe of squash, mushrooms, pine nuts and pasta tossed in an aromatic sage dressing and cooked in individual paper or foil parcels.


Serves 4

Prep & Cook Time:

30 mins

Recipe Tags:  Hot Vegetarian Vegan Vegetables Herbs Main Course parchment parcels foil parcels Dairy Free


400g/12oz Short cut Pasta e.g. Penne, Spirale, Farfalle
450g/1lb Butternut Squash, peeled and diced
1 Red Onion, finely chopped
225g/8oz Mushrooms, roughly chopped
4 tbsp Pine Nuts
4 tbsp Olive Oil
4 tbsp Lemon Juice
Salt and Black Pepper
4 Sage Leaves, finely shredded



1. Preheat the oven to 200C, 400F, Gas Mark 6 and cook the pasta in boiling salted water for 8 minutes.

2. Meanwhile, make the papillotes. Take four pieces of parchment each measuring at least 45cm/18 inches square, fold each piece in half then cut out a heart shape as shown in the picture below.

3. Drain the pasta then return to the saucepan together with the remaining ingredients and mix well.

4. Open up the parchment shapes and divide the pasta mixture between each, placing the mixture close to the fold but making sure you leave a 5cm/2-inch border along the edges, fold over the top of the parcel, lining up the edges, then fold over the edges to completely seal the parcels.

5. Place the packages on a baking sheet, and bake for 10-15 minutes until the parcels are
puffed up and browning.

End of instructions


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How to assemble en papillote parcels - step by step pictures


Main Equipment required to make this Recipe


Parchment paper or aluminium foil

Large saucepan

Baking Tray



Related Recipes and Information

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