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Fall Pasta with Kale Pesto and Roasted Squash

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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!

  • Prep Time: 5 misn
  • Cook Time: 35 mins
  • Total Time: 40 mins

Yield: Serves 3-4 1x

Ingredients

Scale
  • 8 ounces gluten-free pasta of choice
  • Batch of my kale pesto
  • 1 acorn squash, washed
  • 1–2 tablespoons olive oil or avocado oil
  • 1/2 teaspoon cinnamon
  • 1/3 cup candied pecans
  • Optional: parmesan cheese or dairy-free cheese grated on top

Instructions

  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!

Notes

*Store leftovers in fridge for 5 days. When I reheat I add a splash of water and/or some oil and microwave or warm in skillet in sauce pan

  • Author: Rachel

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