Pasta with Pumpkin Seed Pesto and Roast Butternut Squash
It’s that time of year again, when the air is crisp and smells of turf. Comfort food is a favourite for me around Halloween, but lately, we’ve had some amazingly sunny weather in Dublin, so for this week’s Meatless Monday, I made a dish that includes seasonal produce, yet is not too heavy.
I wasn’t sure how my sister would react to this one, as for her, butternut squash is something completely foreign to her palette. Thankfully, she thoroughly enjoyed it, and what’s more, we got to eat outside before the sun set. That was pretty special!
What You’ll Need: (serves 4-6)
For the Pasta
- 200g cherry tomatoes
- 1/2 medium butternut squash, peeled and cut into 2cms cubes
- 250g green beans topped and tailed
- 6 cloves of garlic peeled and halved
- 400g spaghetti
- Salt and pepper
- Basil leaves for serving
For the pesto
- 1 cup of parsley
- 1 cup of basil leaves
- 75g pumpkin seeds
- Juice of half lemon
- 80ml olive oil
- 1 tablespoon of vegan parmesan grated (optional)
- 1/2 teaspoon sea salt
- 1 clove of garlic finely chopped
1. Preheat the oven to 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 15mins before adding the tomatoes.
2. Continue to bake for a further 10 to 15mins or until the butternut squash has brown at the edges.
3. 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, salt and finish with the oil.
4. 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.
5. 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 caramelised, the garlic will be soft and it should separate easily when mixed in with the pasta.
6. Stir in the pesto and add a little water if you need to loosen the mix.
7. Season to taste and top with some fresh basil leaves.
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! xTx
Share and enjoy!
Tanya O’Halloran – The Tiny Vegan Kitchen