butternut, caper, rocket & tahini pasta

This might be an unusual combo, but trust me the flavours combine so well.

The sweetness from the roasted butternut, the acidity and saltiness from the capers, the bitterness from the rocket leaves and the creamy, nuttiness from the tahini all work so well together.

Serve this with your favourite pasta and you have yourself the perfect mid-week dinner.

PASTA

You can use your favourite pasta for this. I love using something like Rigatoni or Bucatini. For a gluten-free version choose a gluten-free pasta such as pea pasta or courgetti noodles.

BUTTERNUT OR PUMPKIN

I used butternut in this recipe, but pumpkin cubes will work just as well. This is a great way to use up that last bit of butternut sitting at the back of your fridge.

NO PINE NUTS

We love adding toasted pine nuts to this dish, but you can use crushed walnuts instead or omit.

ROCKET

Also known as arugula. This give a wonderful peppery flavour.

WHAT IS TAHINI?

Tahini is a paste made by grinding sesame seeds into a smooth paste. It is an important staple in Middle Eastern and Mediterranean cooking and used in dishes such as hummus.

WHAT DOES IT TASTE LIKE?

It has a strong earthy and nutty flavour, but also a little bitter.

Tahini is one of my absolute favourite ingredients, which can be used in both sweet and savoury dishes and is a good substitute for nut butters.

IS IT GOOD FOR YOU?

Tahini is high in antioxidants and healthy fats, and has many health benefits including reducing the risk of heart diseases.

BUTTERNUT, CAPER, ROCKET & TAHINI PASTA

A delicious mid-week meal, which is both nutritious and super easy to make.

Serves: 2 - 3

Prep time: 10 min

Cooking time: 30min

Total time: 40 - 45 min

INGREDIENTS

• 200g uncooked pasta

• 400g butternut, cubed

• olive oil for roasting

• 2 tbsp capers

• 2 handfuls rocket (arugula)

• 1 handful fresh basil

• 2 tbsp pinenuts, toasted

FOR THE SAUCE

• 2 tbsp tahini

• 1 tbsp plantbased cream or more tahini

• 1/4 cup water (reserved from the pasta cooking water)

• 1 - 2 clove garlic, crushed

• zest & juice from half a lemon

• Salt & pepper to taste

INSTRUCTIONS

1. Preheat the oven to 200 degree Celsius.

2. Cut the butternut into bitesize cubes and transfer them to a roasting tray. Drizzle with a bit of olive oil, season with sea salt & black pepper and mix.

3. Roast for 25 - 30 min, until soft and the edge start to caramelise.

4. Cook the pasta as per packaging instructions.

5. Whilst the pasta is cooking, make the tahini sauce by mixing the tahini sauce ingredients. and pour over the cooked pasta. If the sauce is too thick add more reserved pasta water. If the sauce is too runny, add a bit more tahini.

6. Pour the tahini sauce over the cooked pasta. Add If the sauce is too thick add more reserved pasta water. If the sauce is too runny, add a bit more tahini.

7. Transfer the cooked pasta back into the hot pot and set aside.

8. Pour the tahini sauce over the cooked pasta. Add 1/4 cup of the pasta water and give a good mix. If the sauce is too thick add more reserved pasta water. If the sauce is too runny, add a bit more tahini.

9. Add the roasted butternut, capers, rocket, and basil and mix again.

10. Sprinkle with toasted pine nuts.

11. Serve immediately or enjoy as a cold pasta dish.

Have you tried this recipe?

Let me know if you made this and tag me on Instagram

@lychees_and_leggings and #lychees_and_leggings