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Roasted Squash Pasta With Lemon Tahini Sauce
This is the perfect dinner to cook in the Autumn months. We love to use carnival squash because it mixes through the creamy pasta so well, but you can use any kind of squash you have at home. The lemon tahini sauce is thick and creamy, with the toasted pine nuts adding a crunch and the lemon zest topping off the whole dish with a final kick of zest.
👥 2 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●blender
- ●pan
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 190C (375F), fan setting.
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.
olive oil0.5 tablespoon
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.
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.
handful of pine nuts
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.
dried pasta5.3 oz
6
Place the pan back on top of a medium heat and warm everything through for a minute or two.
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.
dried pasta5.3 ozlemon0.5
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