Autumn Pesto Pasta with Roasted Butternut and Kale

Name: Autumn Pesto Pasta with Roasted Butternut and Kale
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; black pepper; 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

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Autumn Pesto Pasta with Roasted Butternut and Kale - Easy, delicious, and packed with seasonal veggies. Perfect for cozy nights in!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at goodeatings.com.

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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
black pepper
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