Pesto, pasta, roasted vegetables – what’s there not to love? This is a super easy and delicious autumnal pesto pasta that sort of just happened. The first thing I thought is that I must share the recipe with you all of course! So here I am, happy as Larry. Scroll down for autumn pasta scrumptiousness.

Malin x

Autumn Pesto Pasta

Serves 4.

INGREDIENTS:

1 large red onion, sliced into half moons

1 small (500 g) butternut squash, peeled and cut into bite sized cubes

6 leaves (100 g) cavolo nero/dino kale, stems removed and ripped into bite sized pieces

1,5 tbsp avocado oil

Salt and black pepper, to taste

To serve:

4 servings of brown rice capellini or spaghetti, cooked al dente in salted water

5-6 tbsp vegan basil pesto (See recipe below or use store bought)

Fresh basil leaves

METHOD:

Preheat the oven to 200 degrees C. Place the onion and butternut squash on an oven tray, drizzle with 1 tbsp oil and season with pepper and more seasoning and salt. Toss to coat and roast in the oven for 30-35 minutes or until tender.

Toss the clean kale pieces in the remaining oil and season with salt. Once the vegetables are tender sprinkle the kale leaves onto the tray and return it to the oven for 5 more minutes or until the kale has wilted nicely but hasn’t become crisp.

Toss the cooked pasta with the pesto and roasted vegetables. Serve in shallow bowls and garnish with fresh basil.

Vegan Basil Pesto

Serves 4.

INGREDIENTS:

0,5 cup pine nuts or other nut of choice, toasted

1 small garlic clove

2 cups fresh basil leaves

2 tbsp nutritional yeast

2 tbsp lemon juice

0,25 cup extra virgin olive oil

Salt and black pepper, to taste

METHOD:

Use a food processor with an s-blade to pulse the toasted nuts until they are broken into smaller pieces. Be careful as you do this because you want it chopped, not made into a meal.

Mince the garlic or use a garlic press and then add the garlic along with the remaining ingredients. Pulse the food processor a few more times, until you reach your preferred consistency.

If you find the pesto is too dry then add some more oil or some water to thin.

Store in fridge for up to a week.

autumn basil butternut squash capellini comfort easy kale pasta pesto quick spaghetti vegan pesto winter