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Prep Time
30 min
Cuisine
Italian
Despite its (slightly) spooky appearance, this not-too-trick-y linguine will go down a treat thanks to its yummy homemade pesto made with basil, spinach and plenty of cheese. You'll stir melty mozzarella through for extra gooeyness. Serve with roast butternut squash and a dusting of beetroot powder on top. Happy Halloween!
Prep Time
30 min
Cuisine
Italian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 993 kJ 237 kcal |
3279 kJ 781 kcal |
Fat of which saturates |
10.1 g 5.4 g |
33.4 g 17.9 g |
Carbohydrate of which sugars |
24.3 g 2.8 g |
80.3 g 9.3 g |
Fibre | 2 g | 6.7 g |
Protein | 11.6 g | 38.3 g |
Salt | 1.03 g | 3.39 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Add the chopped butternut squash to a baking tray with a drizzle of vegetable oil and a pinch of salt
Put the tray in the oven for 15-20 min or until softened and golden
Meanwhile, boil a kettle
Peel (don't chop) the garlic
Meanwhile, grate the cheddar cheese
Drain and rip the mozzarella into bite-sized pieces
Dissolve 1/2 [1] vegetable stock cube in 100ml [200ml] boiled water
Add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the linguine for 8-10 min or until it's cooked with a slight bite
Once done, drain the linguine and return it to the pot
Add the basil, baby leaf spinach, blanched almonds, peeled garlic, grated cheddar, grated Italian hard cheese and vegetable stock to a food processor with a very generous drizzle of olive oil
Blitz for 1-2 min or until a smooth sauce remains – this is your spinach pesto
Add the spinach pesto to the drained linguine and give everything a good mix up – this is your green linguine
Add the mozzarella to the green linguine and heat over a medium-low heat for 1-2 min or until the mozzarella has started to melt and go all gooey and spooky
Serve the gooey green linguine topped with the roasted butternut squash
Add a pinch of the beetroot powder to garnish
Enjoy!