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Squash And Winter Cabbage Penne

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This very quick and tasty recipe works well with a variety of winter greens. It's the perfect recipe to use up the lonely bag of kale hanging around in the back of the fridge.
Course Main Course, Pasta
Cuisine British, Italian
Diet Vegan, Vegetarian
Keyword cabbage pennne, squash pasta, squash pasta recipes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 4
Calories 574


  • 400 g Pene Pasta
  • 1 Medium Squash
  • 1 Clove Garlic
  • 1 Medium Onion
  • 200 g Winter Cabbage Kale, Cavolo Nero, Green Cabbage, e.t.c
  • 150 ml White Wine
  • 2 Tablespoons Olive Oil


  • Leaving the skin on chop the squash into 2 inch chunks. Cover with olive oil and salt. Place in an 200 degrees centigrade oven until soft and golden. This should take around 40 minutes.
  • When the squash is cooked, remove from the oven and de-skin. Leave to one side.
  • Place the pasta in a pan of salted boiling water and cook as per the packet instructions.
  • Whilst the pasta is cooking. Thinly slice the onion and crush the garlic. Fry garlic and onion in a shallow pan over a medium head. Cook until the onion are soft and see-through.
  • Add the reserved squash to the pan, closely followed by the white wine. Mix the squash, onion and wine together with a wooden spoon. Cook for a further few minutes until the wine has reduced.
  • Add the loosely chopped cabbage, we've used garden grown Cavolo Nero here, to the squash and pour over a little of water from the cooking pasta. Cook until the cabbage starts to wilt.
  • Once the pasta is cooked drain the penne and add to the vegetable mixture. Stirring the squash sauce over the pasta. Serve immediately.


Calories: 574kcal | Carbohydrates: 103g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 1065mg | Fiber: 9g | Sugar: 9g | Vitamin A: 20431IU | Vitamin C: 57mg | Calcium: 138mg | Iron: 3mg