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Roasted pumpkin pesto rigatoni recipe

8 ratings

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

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.
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).
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.
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