Spaghetti with roast vegetables, parsley pesto and toasted cashews

Serves 4

1 each medium butternut squash and sweet potato

2-3 tbsp rapeseed oil

30g cashews

1 garlic clove

4 large tablespoons of picked flat leaf parsley

Zest and juice of a lemon

3 tbsp olive oil

350-400g dried spaghetti

Salt to taste

Preheat your oven to 200°C/Fan 180°C/Gas 6.

Peel the butternut squash and the sweet potato and cut into 4cm dice.

Add the veg to two roasting tins. Toss the veg with 2 tbsp oil, season well with lots of salt and some paprika if liked. Roast for about 20 mins, turning halfway, till tender.

Meanwhile, warm a dry frying pan to a medium high heat. Add the cashew nuts and dry fry for 2-3 mins, stirring frequently, till golden and toasted. Tip the nuts into a bowl and allow to cool slightly.

Peel the garlic clove and chop. Tip into a food along with ¾ of the toasted cashews, parsley, the lemon zest and juice. Pour in 2 tbsp oil and season well and whizz into a pesto.

Fill a large pan with boiling water. Sprinkle in a good pinch of salt. When the water is boiling, add the spaghetti. Cook for 9 mins, till tender but slightly al dente. Drain , keeping 1/2 cup of the cooking water.

When the veg are cooked, remove them from the oven.  

Tip the spaghetti into a large bowl and spoon over the pesto and roasted veg. Stir in a little of the pasta cooking water to loosen up the sauce a little.

Taste the pesto spaghetti mix and add more salt if needed. Pile onto warm plates and finish with a scattering of the remaining cashew nuts and some fresh chopped parsley.