Spaghetti with squash and aubergine pesto recipe | delicious. magazine
Whiz up a roasted vegetable pesto in no time from aubergine and butternut squash. Adding pine nuts and Parmesan adds creaminess to the sauce.
Ingredients
- 400g dried spaghetti
- Handful chopped fresh parsley
- For the pesto
- 1 small butternut squash, deseeded and cubed
- 150ml extra-virgin olive oil, plus extra for drizzling
- 1 small aubergine
- 115g vegetarian Parmesan, grated, plus extra shavings to garnish
- 1 fat garlic clove, roughly chopped
- 75g pine nuts
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