How To Make Squash & Pesto Pasta
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Serves:
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 8 ounces pasta (such as penne or fusilli)
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
Instructions
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Preheat the oven to 400°F (200°C).
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Place the cubed squash on a baking sheet and drizzle with olive oil. Season with salt and pepper, then toss to coat. Roast for 20-25 minutes, or until squash is tender and slightly caramelized.
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While the squash is roasting, cook the pasta according to package instructions until al dente. Drain and set aside.
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In a food processor, combine the basil, pine nuts, Parmesan cheese, garlic, olive oil, salt, and pepper. Blend until smooth and creamy.
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In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cooked pasta and roasted squash. Pour the pesto sauce over the pasta and toss to coat evenly.
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Cook for 2-3 minutes, or until heated through. Season with additional salt and pepper if desired.
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Serve the pasta hot, sprinkled with grated Parmesan cheese.
Nutrition
- Calories : 480kcal
- Total Fat : 27g
- Saturated Fat : 4g
- Cholesterol : 4mg
- Sodium : 170mg
- Total Carbohydrates : 53g
- Dietary Fiber : 7g
- Sugar : 5g
- Protein : 9g
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