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Pumpkin Cashew Pesto Pasta

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people

Ingredients

  • 300 g pumpkin
  • 4 oz spaghetti (I use gluten free spaghetti)
  • 1 bunch basil leaves
  • 1 cup cashew nuts
  • 2 stems kale
  • ¼ avocado
  • 1 lemon
  • 4 tbsp olive oil
  • salt + pepper (to taste)

Instructions

  • Pre-heat oven to 200 degrees celsius.
  • Chop pumpkin into approx 20 cubes (allow approx 10 cubes of pumpkin per person) and add to a baking tray with 2 tbsp of olive oil. Roast for approx 30 minutes, turning the pumpkin every 10 minutes.
  • After 15 minutes of the pumpkin roasting, cook the spaghetti according to instructions. This will take around 10 minutes.
  • Once the spaghetti is cooked drain and place into a bowl.
  • Stir the pesto mixture through the spaghetti.
  • Top with pumpkin and serve.

Pesto

  • While the pumpkin is cooking you can make a start on the pesto. Heat a frying pan (with no oil) and dry roast the cashew nuts until a roasted brown colour. This should take no more than a few minutes and then place to one side to cool.
  • Remove the kale leaves from the stem and place into the food processor. Also place the bunch of basil (saving a few leaves for decoration), avocado, juice of one lemon, salt + pepper and blitz until finely chopped.
  • Add 2 tbsp olive oil and blitz again.
  • Add the cashew nuts last and blitz the mixture leaving the cashew nuts quite chunky.

Notes

Essential Equipment

Food processor/chopper
Saucepan

Tips

Switch the spaghetti for courgetti for a lighter meal.
This recipe can also be made without kale and avocado if you don’t have these in supply.
I use a standard cup measure. If you don’t have one you can use a mug and substitute the amount for approx ¾ of a standard mug.
Have leftover kale? Use it to make my Kale and Lemon salad (hyperlink).

Find your Ingredients

Pumpkin, kale, avocado, lemon – fruit and veg aisle
Gluten-free spaghetti – spaghetti or health food aisle (or use normal pasta!)
Basil - herbs in the fruit and veg aisle
Cashews - nuts in the baking aisle

Course Main Dish