Butternut Squash Pasta
This roasted butternut squash pasta with pesto, roasted Brussels sprouts and garlic is the perfect autumnal meal. Made using gluten free pasta.
Servings: 2 people
Ingredients
- 200 g gluten free pasta
- 650 g small butternut squash (approx 1 small squash)
- 300 g Brussels sprouts
- 1 tbsp virgin olive oil
- 2 tsp chopped garlic
- 40 g pine nuts
- 95 g pesto half a jar
Instructions
- Preheat the oven to 200C / 180 Fan / Gas Mark 4.
- Peel the butternut squash, scoop out the seeds and cut into 1-inch chunks. Trim the sprouts and cut them in half.
- Add the butternut squash, sprouts, garlic and olive oil to a baking tray and mix together well.
- Roast in the oven for 25 minutes. Meanwhile, cook the gluten free pasta as per the pack instructions (in boiling, salted water) and drain.
- Once the veg has had 25 minutes in the oven, remove the tray, sprinkle the pine nuts over the roasted veg, and then roast for another 5 minutes.
- Pour the drained pasta back into the saucepan. Add the pesto and mix well to coat. Add the roasted veg and pine nuts and mix again to combine.
- Serve with extra pine nuts and some grated parmesan (or dairy free hard cheese) if you fancy.
Notes
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this butternut squash pasta should look.
- Storing: Check out the post above this recipe card for more information on how to store any leftovers.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Butternut Squash Pasta!
Nutrition
Serving: 1 portion | Calories: 937kcal | Carbohydrates: 131g | Protein: 22g | Fat: 42g
