Vegfull: Butternut Squash Fusilli with Green Beans (vegan)

I am a huge fan of the pasta shaped vegies; they’re a fun way to add more vegetable to your diet and shaking things up a little. So in my new series of healthy “vegfull” recipes, I’ll be making a few new dishes starting with this one. It’s full of goodness, quick & easy to make, all in one pan and tastes wonderful. Oh and it’s vegan too! So everybody can have it 🙂


As you may know, you could make these pasta vegies at home yourself if you have the right tools, but to be honest I can’t afford the time or patience to do it all the time, so getting them in the supermarket makes them more practical for me to use on a more regular basis. They’re a bit pricier of course, but I get to save some time! 😀

Serves 3-4


  • green beans, cut into 2 inch pieces
  • 1 tbsp vegetable/rapeseed oil
  • 2 cloves of garlic, crushed/finely chopped
  • 300g mushrooms, finely sliced 
  • 1/8 tsp ground tumeric
  • 1/4 tsp smoked paprika
  • butternut squash fusilli
  • courgette spagetti (1 large courgette)
  • 1 red sweet pepper, diced
  • 200g tomato passata
  • 2 tbsp red wine vinegar
  • 1/4 tsp dried wild oregano
  • 1 vegetable stock pot (optional)
  • Salt and pepper


  1.  Place a small pot over medium-high heat and fill with boiling hot water. Put the green beans in a steam basket with a lid and place over the boiling hot water. Steam for 5 minutes until slightly tender. Set aside. (If you want to skip this part, cook the green beans with the garlic for 10 minutes in the pan at step 2).
  2. Place a medium frying pan over medium-high heat, once hot pour in the oil and move the pan to cover all the surface. Then add the garlic and stir for 30 seconds. Add the mushrooms & spices and toss together. Cook for 1 minute.
  3. Add the squash fusilli, red pepper and passata. Stir and leave to cool for 3 minutes. Then add the courgette, vinegar, oregano and stockpot. Stir and taste. Allow to cool for 1 more minute, then taste and season to your liking.

Enjoy! 🙂


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