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Halloweeny Linguine With Pesto & Butternut Squash

Halloweeny Linguine With Pesto & Butternut Squash

Rating
4rating out of 5

(718 reviews from our customers)

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

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Ingredients
For 2 people (double for 4)
garlic-clove
1 garlic clove
basil 3.18
20g basil
Mozzarella-ball
125g mozzarella †
Cheddar-cheese
40g mature cheddar †
whole-almonds
1 bag of blanched almonds †
Baby-spinach
80g baby leaf spinach
beet powder
1 tbsp beetroot powder †
butternut squash cubes
120g butternut squash cubes
vegetable stock cube (new5/18)
1/2 vegetable stock cube †
Linguine
190g linguine †
35g grated Italian hard cheese
35g grated Italian hard cheese †
You Will Need
Food processor, olive oil, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 garlic clove
  • 20g basil
  • 125g mozzarella ball<span class="strong">†</span>
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 bag of blanched almonds (25g)<span class="strong">†</span>
  • 80g baby leaf spinach
  • 1 tbsp beetroot powder<span class="strong">†</span>
  • 120g butternut squash cubes
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 190g linguine<span class="strong">†</span>
  • 35g grated Italian hard cheese<span class="strong">†</span>
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
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
garlic
20g basil
basil (100%)
125g mozzarella ball
pasteurised cows milk, salt, microbial rennet, citric acid
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
1 bag of blanched almonds (25g)
whole blanched almond (nut) 100%. May contain peanut, sesame & other nuts.
80g baby leaf spinach
spinach
1 tbsp beetroot powder
dehydrated beetroot, anti-caking agent: silicon dioxide
120g butternut squash cubes
butternut squash
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
190g linguine
semolina of durum wheat (gluten), water
35g grated Italian hard cheese
pasteurised cow's milk, starter culture, salt, microbial rennet
Allergens
  • Allergens highlighted by † (milk, nut, gluten, celery)

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Halloweeny Linguine

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

2 Halloweeny Linguine

Meanwhile, boil a kettle

Peel (don't chop) the garlic

3 Halloweeny Linguine

Meanwhile, grate the cheddar cheese

Drain and rip the mozzarella into bite-sized pieces

 

4 Halloweeny Linguine

Dissolve 1/2 [1] vegetable stock cube in 100ml [200ml] boiled water 

5 Halloweeny Linguine

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 

6 Halloweeny Linguine

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 

7 Halloweeny Linguine

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 

8

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Serve the gooey green linguine topped with the roasted butternut squash 

Add a pinch of the beetroot powder to garnish

Enjoy!

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