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Squash & pesto pasta

Squash & pesto pasta served in a bowl

Squash & pesto pasta

Name: Squash & pesto pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 small butternut squash (750g), peeled, deseeded and cut into 2cm cubes; 3 tbsp rapeseed oil; large bunch of parsley; large bunch of basil; 20g cashew nuts toasted and chopped; 1 garlic clove crushed; 1 lemon zested and juiced; 1 tsp chilli flakes (optional); 350g pasta (casarecce or fusilli work well); 30g parmesan or vegetarian alternative, shaved

Esther Clark

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 3.5 out of 5.6 ratingsRate

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Make a homemade pesto with parsley, basil and cashew nuts to stir through this comforting pasta. It makes for an easy, healthy family meal

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 small butternut squash

(750g), peeled, deseeded and cut into 2cm cubes
3 tbsp rapeseed oil
large bunch of parsley
large bunch of basil
20g cashew nuts

toasted and chopped
1 garlic clove

crushed
1 lemon

zested and juiced
1 tsp chilli flakes

(optional)
350g pasta

(casarecce or fusilli work well)
30g parmesan

or vegetarian alternative, shaved

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Nutrition: Per serving

kcal540
fat14g
saturates3g
carbs79g
sugars10g
fibre11g
protein18g
salt0.3g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Toss the butternut cubes on a baking tray with ½ tbsp of the oil and some seasoning. Roast for 20-25 mins or until tender.
step 2

Put the parsley, basil, cashew nuts, garlic, lemon zest and juice and chilli (if using) in a food processor, along with the remaining oil and a splash of water, then whizz until very smooth. Season to taste.
step 3

Meanwhile, cook the pasta following pack instructions. Drain, reserving a little of the cooking water, then toss with the pesto and butternut squash and enough water to loosen the sauce. Finish with a little shaved parmesan, if you like.

Recipe from Good Food magazine, November 2019

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A star rating of 3.5 out of 5.6 ratings

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