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What you eat, and how much, is so important for your health and your waistline.

Cooking healthier food at home is a small, simple change that can have big benefits in the long run. We're showcasing easy recipes to help you on your way.

Give this one a go to get started today – and make sure to check back next month for another. Let's do this!

Pesto tagliatelle, peppers and squash

Roasted peppers, butternut squash, onion and courgette taste great stirred through tagliatelle with a little reduced-fat pesto sauce.


Prep: 10 mins
Cook: 30 mins
Serves 4

Nutritional information

Per serving (1/4 recipe):

  • 1,655kJ / 393kcal
  • 11.7g protein
  • 9.8g fat, of which 1.8g saturates
  • 60.4g carbohydrate, of which 11.3g sugars
  • 8.4g fibre
  • 0.5g salt
Plate of colourful pesto tagliatelle with slices of red onion, bell peppers, and squash, garnished with shredded cheese.

Ingredients

  • 350g butternut squash, peeled and cut into chunks
  • 1 red pepper, deseeded and cut into chunks
  • 1 yellow pepper, deseeded and cut into chunks
  • 1 medium red onion, peeled and sliced
  • 1 teaspoon olive oil
  • 250g dried tagliatelle (or any long pasta, like spaghetti or linguine)
  • 1 medium courgette
  • 4 tablespoons reduced-fat green pesto sauce
  • 4 teaspoons reduced-fat hard cheese, grated
  • 1 pinch ground black pepper

Method

  1. Preheat the oven to 200C (fan 180C, gas mark 6). Put the butternut squash, peppers and onion into a large roasting tin.

    Information:

    You can buy pre-prepared butternut squash, or peel and deseed a whole medium-sized one.

  2. Add the olive oil to the pan and toss to coat the vegetables. Roast for 30 to 35 minutes, turning once, until tender.

  3. Around 10 minutes before the vegetables are ready, cook the tagliatelle in a large saucepan of boiling water for 8 to 10 minutes.

  4. While the pasta is cooking, use a potato peeler to slice the courgette into long, thin strips. Add these to the tagliatelle to cook for about 3 minutes.

  5. Drain the pasta and courgette, and return to the saucepan. Stir in the pesto sauce and roasted vegetables, along with any juices from the pan.

  6. Season with black pepper and serve, sprinkling 1 teaspoon of grated cheese over each portion.

More mealtime inspiration

We have loads of tasty recipes for you and your family.

Whether you're after a healthier way to kickstart the day, simple ideas to banish boring sandwiches at lunch, or quick and easy mid-week dinners, there's something for everyone.

See more healthy recipes
Mixed-veg rice made with tomatoes, peas, carrots and peppers.

Dietary advice

Better Health cannot provide individual dietary advice.

If you or someone you care for has special dietary requirements, medical needs or an eating disorder, please seek advice from a registered healthcare professional.

If you would like more information on eating disorders, Beat has lots of useful advice for adults and children.