Spaghetti with butternut squash and aubergine pesto | Recipe Cart
This simple spaghetti with butternut squash and aubergine pesto dish combines the vegetables with Parmesan to make a gorgeous Italian-style dish.
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Cooking tools:
- Food processor
- Blender
- Roasting pan
- Oven
- Fork
- Pot
- Colander
- Stove
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 400g dried spaghetti
- Handful chopped fresh parsley
- 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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