Butternut Squash and Pistacchio Tagliatelle

I've been looking for a very simple recipe that maximises the sweetness of squash/pumpkins but doesn't overcomplicate things. I think i've cracked it!

The beauty of this recipe is that you can throw the squash in the oven while you make your pasta, or if you're using dried pasta you can have a delicious quick meal ready with just a few minutes prep. 


Serves 4

1KG Butternut Squash

1TBS Dried Thyme

1TBS Dried Sage

2TBS Olive Oil

1TBS Lime Juice

80g Pistacchio

100ml Vegan Cream (optional)

  • Pre-heat the fan-oven to 200°C

  • Peel the squash and cut into 1 cm wide chunks

  • Place the squash in a roasting tin and cover with the thyme, sage and olive oil. Then season with salt and pepper.

  • Cook for 40-60 minutes. Check on the squash and turn about halfway through.

  • Blend the pistachio in a food processor or smash with a rolling pin. You want a mix between powder and big chunks.

  • Once tender put half of the squash aside and cut the remaining prats into bite-sized chunks.

  • Blend the remaining squash pieces with half of the pistachio, the lime juice and cream if you're using it.

  • Before draining your pasta add some of the cooking water to the blended sauce to make it smooth.

  • Mix your pasta with the sauce, squash chunks and serve with a sprinkling of pistacchio.