Roasted Squash Pasta With Lemon Tahini Sauce
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 squash
- handful of pine nuts
- 150g dried pasta
- Zest of ½ a lemons
- 1 handful of parsley
- tablespoon olive oil
- pinch of sea salt
- pinch of sea salt & black pepper
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 190C (375F), fan setting.
Step 2
Peel the squash and cut it into small bite-sized pieces. Place onto a baking tray and drizzle with olive oil and a pinch of salt. Mix well and cook for 30 minutes until soft - the cooking time may depend on the type of squash you use, so if it is not cooked through at this point place it back in the oven for 5-10 more minutes until it feels soft. Once cooked, remove from the oven.
Step 3
Make the sauce by placing all of the ingredients into a powerful blender and blending until it reaches a smooth consistency, you may need to add a dash more almond milk until you reach the consistency you like best.
Step 4
Place a small pan over a medium heat and add a handful of pine nuts for the topping, toast for a few minutes until they turn golden.
Step 5
Cook the pasta according to the instructions on the pack. Once cooked, drain and place back into the pan. Stir through the sauce and cooked squash, depending on how soft it is this may break down and mix through the pasta completely or stay in chunks - both are delicious.
Step 6
Place the pan back on top of a medium heat and warm everything through for a minute or two.
Step 7
Spoon the pasta into serving bowls and top with the toasted pine nuts, chopped parsley, a pinch of black pepper and the grated lemon zest.
Step 8
Save recipe for the next time?
