Healthy tikka masala
Enjoy the spicy, rich flavours of tikka masala with this family-friendly lighter version that's both healthy and gluten-free. It's a guaranteed crowd-pleaser
Squash & pesto pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 small butternut squash(750g), peeled, deseeded and cut into 2cm cubes
- 3 tbsp rapeseed oil
- large bunch of parsley
- large bunch of basil
- 20g cashew nutstoasted and chopped
- 1 garlic clovecrushed
- 1 lemonzested and juiced
- 1 tsp chilli flakes(optional)
- 350g pasta(casarecce or fusilli work well)
- 30g parmesanor vegetarian alternative, shaved
Nutrition: Per serving
- kcal540
- fat14g
- saturates3g
- carbs79g
- sugars10g
- fibre11g
- protein18g
- salt0.3g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Toss the butternut cubes on a baking tray with ½ tbsp of the oil and some seasoning. Roast for 20-25 mins or until tender.
step 2
Put the parsley, basil, cashew nuts, garlic, lemon zest and juice and chilli (if using) in a food processor, along with the remaining oil and a splash of water, then whizz until very smooth. Season to taste.
step 3
Meanwhile, cook the pasta following pack instructions. Drain, reserving a little of the cooking water, then toss with the pesto and butternut squash and enough water to loosen the sauce. Finish with a little shaved parmesan, if you like.
