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1 golden butternut squash, peeled and diced into, 1.5cm cubes
350g conchiglie rigate
2 tbsp tahini
2 clove/s garlic, roughly chopped
½ lemon, juice
5 tbsp olive oil
2 115g packs baby spinach
40g Parmigiano Reggiano, grated, to serve (or vegan hard cheese)
4 sprig/s thyme, leaves only, roughly chopped
2 tbsp pine nuts, toasted
Bring a large pan of salted water to the boil and rest a colander or steamer above the water level and add the butternut squash. Cover
and cook for 30 minutes. Add the pasta to the water beneath for the final 12 minutes (keeping the lid on) then drain, reserving a cup of the cooking water. Return the pasta to the pan, off the heat. Set the butternut squash aside.
In batches, add the butternut squash to a blender (or use a stick blender) and blend with the tahini, garlic, lemon juice, olive oil and 5 tbsp pasta cooking water.
Add this mixture to the pan of pasta together with the spinach and return to a low heat to warm through, adding more of the reserved pasta water to loosen, if needed. Season with plenty of coarsely ground black pepper and stir through most of the thyme leaves and about half of the cheese and pine nuts. Divide between four bowls and top with the remaining cheese, pine nuts and thyme.
Typical values per serving when made using specific products in recipe
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