Fall Pasta with Kale Pesto and Roasted Squash

This Fall Pasta with Kale Pesto and Roasted Squash is the ultimate fall pasta dish made with all gluten-free and vegan ingredients. Making this a quick plant-based meal to enjoy any day!

Do you ever have some extra greens in your fridge or herbs like basil and have no idea what to do with them? I turn to pesto 99% of the time. Which then turns into a pizza with pesto on top, pesto eggs (so good) and of course the classic – pesto pasta!

With the cooler months here, we are making all the cozy dishes over here. And my kids are pasta-obsessed. It’s one of those easy dishes we make weekly and my kids devour it. Not to mention when you make this pesto pasta you are sneaking in some extra veggies into their diet too, which is an added bonus. And this fall version of a pesto pasta is absolutely delicious. Filled with roasted acorn squash, candied nuts and I love a generous amount of grated parmesan cheese right on top.

This is one of those easy weeknight dishes you can turn to always. And it makes for killer lunch leftovers the next day.

Tip: add in any greens to the pesto you want! I love using the mix of kale and basil but spinach or arugula also works well too.

What ingredients you need to make this fall pasta with kale pesto:

• Gluten-free pasta – really any pasta works. We usually use a gluten-free rigatoni for this recipe! Elbows or penne are also great for it
• Kale pesto – I love making my own pesto but you can also use a store bought one if you prefer
• Acorn squash – or use your favorite squash. Butternut squash or kabocha would work well here too
• Candied pecans – ahhhh my go-to candied nut recipe! Or you can use raw pecans too
• Olive oil or avocado oil – either oil works, use what you love most or have on hand
• Cinnamon – I love adding this onto the squash when roasting!
• Optional: parmesan cheese or dairy-free cheese grated on top

How to make pasta with kale pesto and squash:

1. Preheat oven to 425 degrees and line a baking sheet with parchment paper
2. Slice the squash and remove any seeds and add to baking sheet
3. Drizzle with oil and sprinkle cinnamon on top then roast in oven for 35-40 minutes or until tender
4. While the squash roasts, cook pasta according to instructions on box
5. And while pasta cooks prepare the pesto recipe
6. Add the pasta and pesto together and toss then add the squash on top, grate with cheese if using and enjoy!

Tips for success: 

• When making the pesto, make it to your tastebuds! If you want it more citrusy, add more lemon. Craving something saltier? Add more sea salt. And if you like your pesto garlicky, toss in extra garlic gloves.
• You can really use any pasta or spaghetti you want for this recipe. Gluten-free, gluten-filled, whatever you are craving! That’s something I love about pesto pastas, you can make it work for whatever you are craving or what is on hand.
• Feel free to add in some protein here if you want too like cooked sausage or mini meatballs.
• Finish the dish off with some freshly grated parmesan cheese or a dairy-free cheese if you prefer too. Mini mozzarella balls would be amazing in this recipe!

A few other delicious pasta recipes to try:

One-Pot Creamy Broccoli Pasta

No-Boil Vegetarian Pasta Bake

Easy Gluten-free Pasta Primavera Recipe

10-minute Creamy Zucchini Pasta (gluten-free)

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