Pasta with Pumpkin Seed Pesto and Roasted Butternut Squash

Comfort food is a go-to for me during changing seasons, so I present to you a dish light enough for summer, but rich enough to warm you up during the cooler days of spring.

I recently had my sister over for dinner, and whipped this tasty dish up. I wasn’t sure how she would react to this one as, for her, butternut squash is something totally unfamiliar. Thankfully, she thoroughly enjoyed it and we actually got to eat outside before the sun set. I, for one, am soaking in every minute of the coming summer’s sun I can.

What you’ll need for the pasta (serves 4-6):

  • 7oz (200g) cherry tomatoes
  • 1/2 medium butternut squash, peeled and cut into 0.8in (2cm) cubes
  • 8.8oz (250g) green beans topped and tailed
  • 6 cloves of garlic peeled and halved
  • 14oz (400g) spaghetti
  • Salt and pepper
  • Basil leaves for serving

Pesto Pasta

What you’ll need for the pesto:

  • 1 cup of parsley
  • 1 cup of basil leaves
  • 2.6oz (75g) pumpkin seeds
  • Juice of half lemon
  • 2.7fl oz (80ml) olive oil
  • 1 tablespoon of vegan grated Parmesan (optional)
  • 1/2 teaspoon sea salt
  • 1 clove of garlic, finely chopped

Pesto Pasta

Method:

  1. Preheat the oven to 392°F (200°C). Place the squash, garlic and oil in a large baking tray and toss well, making sure all of the ingredients have been coated in oil. Roast for about 15 minutes before adding the tomatoes. Continue to bake for a further 10 to 15 minutes, or until the butternut squash has browned at the edges.
  2. Meanwhile, toast the pumpkin seeds in a dry frying pan until they pop. Add to a food processor with the herbs and garlic and whizz on a low-speed. Add the vegan Parmesan now, if using. Slowly add the lemon juice and salt, and finish with the oil.
  3. Add some salt to a pan of water and cook the pasta according to the packet instructions. Add in the beans for the last five minutes. Drain and transfer to a large pan, along with the roasted veg from the oven. At this stage, the squash should be brown at the edges and almost caramelized, the garlic will be soft and it should separate easily when mixed in with the pasta.
  4. Stir in the pesto, and add a little water if you need to loosen the mix. Season to taste, and top with some fresh basil leaves.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter. I’d love to see them!

Tanya x

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