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.


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

Vegan Basil Pesto

Serves 4.


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