This is a really simple recipe, which is perfect for a quick evening meal or when the energy levels are low! I made this pesto up with what was available in the cupboard, and was before I realised that you could now get veggie ‘Parmesan’ from Tesco’s and Sainsbury’s (about time too!). Great fun can be had coming up with new pesto variations!

PS – The pesto quantities here do make a fair amount, and I tend to freeze any surplus, or you can just add liberal amounts for extra cheesiness!

Serves 4

Ingredients

200g dried spaghetti

1 large butternut squash, peeled, deseeded and diced

3 tbs olive oil

Salt and pepper

For the pesto

200g feta cheese

50g raw cashew nuts

200g frozen broad beans, defrosted

1 clove of garlic, finely chopped

3 tbs olive oil

Salt and pepper

Method

1. Preheat the oven to 200C. Place diced butternut squash in a large roasting tin, sprinkle with olive oil, salt and pepper and coat thoroughly. Place in the oven for approx 30 minutes until soft.

2. Meanwhile place spaghetti in a large saucepan and cover with lightly salted water. Bring to the boil and simmer for 10-12 minutes.

3. Place all the pesto ingredients into a food processor and blend until preferred consistency (I like it chunky!)

4. Mix the pesto with the cooked drained spaghetti and gently blend with the roasted butternut squash cubes.

5. Serve immediately with grated vegetarian hard cheese, basil leaves, and a sprinkling of extra virgin olive oil.