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Squash & pesto pasta served in a bowl

Squash & pesto pasta

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Healthy
  • Vegetarian
Nutrition: Per serving
NutrientUnit
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
  • 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

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.

Goes well with

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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