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.
Prep & Cook Time:
Hot Vegetarian Vegan Vegetables Herbs Main Course parchment parcels foil parcels
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
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
puffed up and browning.
End of instructions