Based on and inspired by this recipe. The perpetual spinach in the recipe is from the garden, I highly recommend planting some because it needs no care and attention and provides fresh greens whenever you want them.
The sauce ingredients will make enough for at least eight portions, make enough pasta for this meal and freeze the rest of the sauce
2 small aubergines, stalks removed and cubed
1 small butternut squash, peeled and cubed
1/2 onion in wedges
Handful of walnuts
1 clove garlic
2 tablespoons olive oil
1 big handful young spinach leaves, well washed – I used perpetual spinach from our garden
200ml water (approximately)
Roast the butternut squash, onion and aubergine, with the oil for 45 minutes or until the squash is soft.
Blend until smooth with the garlic, spinach and walnuts. Add water as necessary to help the blender, you want a smooth sauce that isn’t too wet. Don’t expect beauty!
Cook your pasta and toss it in a little of the pesto.
My husband found the spinach a little too strong, so reduce it if you feel the same. Personally I liked it…