Pasta Salad Buddha Bowl with Pistachios, Peanuts & Dried Figs

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20 mins
1 SERVERS
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PREP TIME

20 min

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COOK TIME

min

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TOTAL TIME

20 mins

Ingredients

Method

  1. 1) Preheat the oven to 180ºC (350 F).
    2) Cut the butternut squash into cubes, place them on an oven tray and toss with the olive oil, salt and pepper. Bake for 1 hour.
    3) Meanwhile, boil and drain the pasta.
    4) Wash the spinach leaves and wilt them down in a frying pan with a little olive oil.
    5) Chop the dried figs and shell the pistachios and peanuts.
    6) Finally, mix together the pasta, spinach and butternut squash.
    7) Add the pistachios, peanuts and dried figs along with the dressing (olive oil, salt and black pepper) on top.
     

Ingredients

Method

  1. 1) Preheat the oven to 180ºC (350 F).
    2) Cut the butternut squash into cubes, place them on an oven tray and toss with the olive oil, salt and pepper. Bake for 1 hour.
    3) Meanwhile, boil and drain the pasta.
    4) Wash the spinach leaves and wilt them down in a frying pan with a little olive oil.
    5) Chop the dried figs and shell the pistachios and peanuts.
    6) Finally, mix together the pasta, spinach and butternut squash.
    7) Add the pistachios, peanuts and dried figs along with the dressing (olive oil, salt and black pepper) on top.
     

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