One-Pot Vegan Pasta With Squash, Mushrooms and Pecan Pesto | TasteToronto

Ingredients

• 1/2 pound pasta of choice (I used gluten-free brown rice rotini)
• 3 tablespoons sea salt, for the pasta water
• 2 tablespoons olive oil
• 4 cloves of garlic, peeled and thinly sliced
• 3 large shallots, thinly sliced
• 3 medium delicata squash, sliced lengthwise with seeds scooped out (or half of a large butternut squash, diced into small cubes)
• 300 grams (about 2 cups) mixed mushrooms of choice, sliced/torn
• Handful of arugula
• Sea salt and black pepper, to taste
• Chili flakes (optional)
• 1/3 cup toasted pecans, chopped
• 1 garlic clove
• 2 large bunches of basil (about 2 cups, packed)
• 1 large handful of spinach
• 1/3 cup olive oil
• 1/2 teaspoon sea salt
• Squeeze of lemon