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Lighter Pesto Pasta

Lighter Pesto Pasta

with roasted tomato, squash and walnut pesto
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
595 kcal
Protein
: 
20.6g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Sulphites
  • Nuts
  • Walnuts
  • Milk
  • Egg
  • Peanut
  • Cashew nuts
  • Hazelnuts
  • Macadamia Nuts
  • Pistachio nuts
  • Sesame
  • Almonds
  • Nuts
  • Pecan Nuts
  • Brazil nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

200 grams

Diced Butternut Squash

160 grams

Fusilli

(Contains: Cereals containing gluten)

6 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

200 grams

Cherry Plum Tomatoes

1 bunch(es)

Chives

1 unit(s)

Onion

1 unit(s)

Garlic Clove

½ unit(s)

Lemon

20 grams

Walnuts

(Contains: Nuts, Walnuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)

20 grams

Wild Rocket

12 grams

Basil

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

2 tbsp

Olive Oil

¼ tsp

Sugar

1 tbsp

Water

Energy (kJ)2489 kJ
Energy (kcal)595 kcal
Fat21 g
of which saturates5.6 g
Carbohydrate67.6 g
of which sugars8.5 g
Dietary Fibre5.4 g
Protein20.6 g
Salt0.5 g
Potassium129.2 mg
Calcium42.6 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat the oven to 180 degrees. Pop the butternut squash on a tray and drizzle with oil, salt and pepper. Toss to coat, spread out and roast on the top shelf of the oven until soft and golden, 30-35 mins. Meanwhile, cut the tomatoes in half and pop in a small bowl. Peel and grate the garlic (or use a garlic press). Add to the tomatoes along with the red wine vinegar, sugar (if using), a pinch of salt and pepper and a drizzle of oil. Set aside.

2

Once the butternut squash has been in the oven for 15 mins, remove the tray and give the squash a good toss. Push the squash to one side of the tray and pop the tomatoes on the other side. Return to the oven to cook for the remaining 15-20 mins, until the squash is golden and tomatoes are beginning to colour and burst. 

3

In the meantime, heat a splash of oil in small frying pan over low-medium heat. Halve, peel and thinly slice the onion and add to the pan with a pinch of salt. Slowly cook the onion, stirring occasionally, until soft and beginning to colour, 8-10 mins. Meanwhile, pop your kettle on to boil the water we will use later for the pasta.

4

Pick the basil leaves from their stalks and finely chop (discard the stalks). Finely chop the chives and the walnuts. Zest the lemon and cut in half. In a small bowl, mix together the basil, chives, walnuts,  ¾ of the cheese, ½ the lemon zest, the olive oil and water (see ingredients for amount). Season to taste with lemon juice, salt and pepper.  Pesto made!

5

Pour the water from the kettle into a large saucepan. Bring back to the boil on high heat and add a pinch of salt. Stir in the pasta and cook for 9 mins. Once cooked, drain in a colander. Return to the pan (off the heat) and drizzle with a little oil to stop it sticking together.

6

Once everything is cooked, stir the pesto and cooked onion into the pasta. Gently mix in the roasted tomatoes, butternut squash and any roasting juices from the tray. Season to taste with more lemon juice, salt and pepper if needed. Finally, stir in the rocket leaves to wilt. Divide between your plates and sprinkle over the remaining cheese. Enjoy!

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