🥗 Vegetarian Recipes

Instructions

1. Cut the butternut in 2 and remove the seeds. Optional: wash and dry the seeds, coat with olive oil and roast in the oven for a great topping.
2. Score it with a knife and brush olive oil on top.
3. Roast in the oven at 180°C until tender. (around 40 minutes)
4. Drain and dry the chickpeas, then mix with 1 tbsp of olive oil, ½ tsp salt and 1 tsp of garlic powder and roast in the oven until crispy. (at least 25 minutes)
5. Cook the pasta according to the instructions. When done, drain but keep 1 ladle of pasta water.
6. For the sauce, blend all or only some of the butternut with the pesto and some pasta water.
7. Serve the pasta with the sauce, the crispy chickpeas, cubes of butternut if you didn't use everything for the sauce, and optional toppings such as rasped cheese.