Butternut squash and rocket pesto pasta

    30 min

    This butternut squash and pesto pasta dish is a great vegetarian meal for the family. If you can't live without meat, you can add some crispy pancetta or prosciutto.

    2 people made this

    Serves: 4 

    • 500g bow-tie pasta
    • 80ml olive oil
    • 700g butternut squash, peeled, cut into 2cm pieces
    • 3 cloves garlic, thinly sliced
    • 4 tablespoons water
    • 60g rocket leaves
    • 20g basil leaves
    • 30g pine nuts, toasted
    • 35g grated Parmesan cheese
    • 2 tablespoons lemon juice
    • salt and black pepper, to taste
    • 120g baby spinach leaves

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cook the pasta in a large saucepan of boiling salted water for 12 minutes or until just tender; drain and return pasta to the pan.
    2. Meanwhile, heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook the pumpkin and half the garlic, stirring, for 5 minutes or until lightly browned. Add water. Reduce heat to low and cook, partially covered, for 5-7 minutes or until pumpkin is tender.
    3. Place rocket, basil, pine nuts, grated Parmesan, lemon juice, remaining oil and garlic in the bowl of a food processor; pulse and blend mixture to make a semi-smooth pesto. Season with salt and pepper.
    4. Add the spinach, pesto and sauteed pumpkin to the pasta; toss gently to combine. Serve.

    Parmesan cheese:

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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