Kale Pesto Pasta with Roasted Veggies
Ingredients
- 250g pasta
- 1 small butternut squash cubed (or packet of pre-chopped)
- 1 courgette sliced
- 1 red onion cut into wedges
- Large handful kale (tough stalks removed)
- 2 tbsp pine nuts
- 1 tsp garlic powder
- 2 tbsp vegan parmesan (I used @lidlgb)
- 2 tbsp extra virgin olive oil
- Juice of half small lemon
- 1/2 veg stock cube with 150ml water
Preparation
Prepare the veggies, place on an oven tray and toss in olive oil, salt and pepper, then roast in the oven for around 25 minutes.
Add the kale, pine nuts, garlic powder, parmesan, olive oil, lemon, and veg stock into a blender and blend until combined but not too smooth.
Cook your pasta as per packet instructions.
Add the kale pesto to a large pan to heat through, then add your pasta and roasted veggies to combine.
Serve with more parmesan and a squeeze of lemon.
Notes
This recipe serves 2 people.
