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Roasted chick pea and squash pasta

Roasted chick pea and squash pasta


Calling all butternut squash fans! You're going to love this vegetarian pasta recipe. It's sweet, nutty and good for you, too.

  • Feeds 2 Feeds 2
  • Ready in 40 minutes

Each serving contains

  • Energy
    3443kj 818kcal
  • Fat
    Med 29%
  • Saturates
    Low 17%
  • Sugar
    Low 17%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 126g


  • 1 small butternut squash, peeled, deseeded and chopped into walnut-sized chunks
  • ½ tsp chilli flakes
  • ½ tsp fennel seeds
  • ½ tsp cumin seeds
  • Generous pinch of ground cinnamon
  • 3 garlic cloves, finely chopped
  • 2 tbsp Co-op olive oil
  • 400g can Co-op chick peas, drained and rinsed
  • 200g Co-op spaghetti
  • 2 tbsp Co-op Greek style natural yogurt
  • 2 tbsp chopped parsley
  • 2 tbsp breadcrumbs
  • Zest of ½ lemon


  1. Preheat your oven to 200°C/180°C/gas 6
  2. On a large baking tray, toss together the squash, chilli, fennel and cumin seeds, cinnamon, garlic and oil, then season
  3. Roast for 20 mins, or until the squash is starting to turn golden and soft but still holding its shape
  4. Toss the chick peas through and roast for a further 10 mins
  5. Meanwhile, cook the pasta according to the pack instructions, or until tender, reserve a mug of the cooking water, then drain
  6. Using a potato masher, roughly crush half the squash mixture, to vary the texture
  7. Add the pasta, yogurt, parsley and enough cooking water to coat the pasta in the sauce, then season
  8. Combine the breadcrumbs with the zest, sprinkle over the top, then serve

This recipe is by Lola Milne from her cookbook Take One Tin.

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