Squash & pesto pasta

Make a homemade pesto with parsley, basil and cashew nuts to stir through this comforting pasta. It makes for an easy, healthy family meal

  • Prep:15 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 540
  • fat 14g
  • saturates 3g
  • carbs 79g
  • sugars 10g
  • fibre 11g
  • protein 18g
  • salt 0.3g


  • 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


  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.

  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.

  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.

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