zoom

    Save to your scrapbook

    Butternut, spinach & tahini pasta

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Butternut, spinach & tahini pasta

    Serves: 4

    Ingredients

    1 golden butternut squash, peeled and diced into
    1.5cm cubes
    350g conchiglie rigate
    2 tbsp tahini
    2 cloves garlic, roughly chopped
    1/2 lemon, juice
    5 tsp olive oil
    2 x 115g packs baby spinach
    40g Parmigiano Reggiano, grated, to serve (or vegan hard cheese)
    4 sprigs thyme, leaves only, roughly chopped
    2 tbsp toasted pine nuts

    Method

    1. Bring a large pan of salted water to the boil and rest a colander or steamer above the water level and add the butternut squash. Cover
    and cook for 30 minutes. Add the pasta to the water beneath for the final 12 minutes (keeping the lid on) then drain, reserving a cup of the cooking water. Return the pasta to the pan, off the heat. Set the butternut squash aside.

    2. In batches, add the butternut squash to a blender (or use a stick blender) and blend with the tahini, garlic, lemon juice, olive oil and 5 tbsp pasta cooking water.

    3. Add this mixture to the pan of pasta together with the spinach and return to a low heat to warm through, adding more of the reserved pasta water to loosen, if needed. Season with plenty of coarsely ground black pepper and stir through most of the thyme leaves and about half of the cheese and pine nuts. Divide between four bowls and top with the remaining cheese, pine nuts and thyme.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary