Beef, roast butternut and wholewheat pasta with sage and olive oil

Serves 4
Prep time: 20 minutes

INGREDIENTS
200g organic wholewheat penne pasta
(or any pasta type)
300g beef stir-fry strips
300g diced butternut
5ml mixed dried herbs
5 sage leaves, chopped
100ml olive oil
Salt and pepper to season



METHOD
1. Boil the pasta according to the instructions on the packet, drain and set aside.
2. While the pasta is cooking, place the butternut on an oven tray, drizzle with half the olive oil and season with herbs.
3. Roast at 180°C for 15–20 minutes until golden brown and tender when pierced
with a fork.
4. Flash-fry the beef strips in a hot wok or frying pan for 2–3 minutes, taking care not to overcook them or they’ll become tough.
5. Toss all the ingredients together and drizzle with the remaining olive oil.
6. Serve with extra seasoning or a dollop of pesto (see variations below).

VARIATIONS
7. This salad is great for adults’ and kids’
lunch boxes too. Make a little extra, fill
an airtight container with the salad, and drizzle with a little salad dressing for a
great alternative to sandwiches.
8. For a meat-free version, use smoked tofu, soya strips, or a variety of roasted veggies and feta cheese.
9. Additional flavours such as garlic or pesto can also be introduced.



penne pasta,beef stir-fry,butternut