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

Name: One-Pot Vegan Pasta With Squash, Mushrooms and Pecan Pesto
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; black pepper; 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

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This one-pot, plant-based pasta recipe is the ideal throw-together meal for a quick weeknight dinner.

Keywords

lunch
main
weeknight meals
easy
recipe
one-pot vegan pasta with squash
mushrooms and pecan pesto

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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
black pepper
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