Pesto tagliatelle, peppers and squash recipe
Roasted peppers, butternut squash, onion and courgette taste great stirred through tagliatelle with a little reduced-fat pesto sauce.
Prep: 10 mins
Cook: 30 mins
Serves 4
Ingredients
- 350g butternut squash, peeled and cut into chunks
- 1 red pepper, deseeded and cut into chunks
- 1 yellow pepper, deseeded and cut into chunks
- 1 medium red onion, peeled and sliced
- 1 teaspoon olive oil
- 250g dried tagliatelle (or any long pasta, like spaghetti or linguine)
- 1 medium courgette
- 4 tablespoons reduced-fat green pesto sauce
- 4 teaspoons reduced-fat hard cheese, grated
- 1 pinch ground black pepper
Method
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Preheat the oven to 200C (fan 180C, gas mark 6). Put the butternut squash, peppers and onion into a large roasting tin.
Information:You can buy pre-prepared butternut squash, or peel and deseed a whole medium-sized one.
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Add the olive oil to the pan and toss to coat the veg. Roast for 30 to 35 minutes, turning once, until tender.
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Around 10 minutes before the vegetables are ready, cook the tagliatelle in a large saucepan of boiling water for 8 to 10 minutes.
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While the pasta is cooking, use a potato peeler to slice the courgette into long, thin strips. Add these to the tagliatelle to cook for about 3 minutes.
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Drain the pasta and courgette, and return to the saucepan. Stir in the pesto sauce and roasted vegetables, along with any juices from the pan.
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Season with black pepper and serve, sprinkling 1 teaspoon of grated cheese over each portion.
