Squash & pesto pasta served in a bowl

Squash & pesto pasta

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(3 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 4

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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: Per serving

  • kcal540
  • fat14g
  • saturates3g
  • carbs79g
  • sugars10g
  • fibre11g
  • protein18g
  • salt0.3g
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Ingredients

  • 1 small butternut squash (750g), peeled, deseeded and cut into 2cm cubes
  • 3 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • large bunch of parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • large bunch of basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 20g cashew nuts, toasted and chopped
  • 1 garlic clove, crushed
  • 1 lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tsp chilli flakes (optional)
  • 350g pasta (casarecce or fusilli work well)
    Pasta

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 30g parmesan or vegetarian alternative, shaved
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  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.

  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.

  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.

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Comments, questions and tips

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Frantic Flapjack
10th Dec, 2019
4.05
I roasted the butternut squash and to save time (and money) I used a good quality jar of basil pesto. Grated some Cheddar on top. Made a lovely dinner.
Zoe ML
27th Nov, 2019
3.05
Quick. Easy. Could do with more ingredients. I added parmesan to the pesto when adding it all to the food processor at least 50g. Mine was very 'lemon-ie', would add half zest next time. Would also add feta cheese crumbled on top with toasted seeds and peppery salad on the side next time.
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