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Roasted pumpkin pesto rigatoni recipe

Roasted pumpkin pesto rigatoni recipe

5 ratings

Created by The Tesco Real Food team

Roasted pumpkin is blended with toasted cashews and cheese to make a creamy pesto. Perfect for those cold weeknights when you need a cosy bowl of pasta. See method

  • Serves 4
  • Takes 20 mins
  • 477 calories / serving
  • Healthy

Ingredients

  • 50g cashews, finely chopped
  • 2 rosemary sprigs, leaves removed and finely chopped
  • 250g roasted pumpkin or butternut squash
  • 2 garlic cloves, crushed
  • 40g pecorino, grated, plus extra to serve
  • 30ml extra-virgin olive oil
  • 300g rigatoni or Tesco Finest rigatoni
  • ½ red chilli, finely sliced, to serve (optional)
Low in sugar and a source of protein

Each serving contains

  • Energy

    2000kj
    477kcal     24%

  • Fat

    18g 26%

  • Saturates

    5g 24%

  • Sugars

    3g 4%

  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 58.2g Protein 17.3g Fibre 4.7g

Method

  1. Put a frying pan over a medium heat. Toast the cashews for 3-5 mins until golden, then add the rosemary and cook for 1 min more or until fragrant. Tip into a medium heatproof bowl.
  2. Scoop the roasted pumpkin or butternut squash from the skins and mash with the garlic in a bowl. Add to the heatproof bowl along with the pecorino and oil and mix well (or pulse with a hand blender).
  3. Cook the pasta to pack instructions, reserving a mug of the pasta water. Drain and return to the pan but keep off the heat. Gradually add the pasta water to the bowl of pumpkin pesto, whisking to make a creamy sauce. Add the pesto to the pan of pasta and mix again.
  4. Plate up the pumpkin pasta, grate over a little extra pecorino and sprinkle with the chilli slices and pumpkin seeds, if you like.

See our recipe for Roasted pumpkin

Storage: The pumpkin pesto sauce can be made in advance and will keep in the fridge for 3 days or frozen for 1 month.

See more Pasta recipes

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