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Brothy Roast Squash & Pasta With Greens

4.4
8
Notes
30 mins cook
Think of this recipe as a wintery minestrone, but less soupy and topped with green pesto for a low effort zhuzh. It’s warming, easy and packed full of vitamins to keep you healthy over the colder months.
Jodie Nixon

Jodie Nixon

Brothy Roast Squash Pasta With Greens
Serves
4
Butternut Squash
Olive Oil
Rosemary
Garlic Clove
Kale
Tomato Purée
Vegetable Stock
Ditalini
Green Pesto
Salt
Black Pepper

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    Notes
    (6)

    K
    Kathryn B.
    2 months ago
    Loved this! Quick and easy and super tasty! Perfect for a winter’s night. Will make again!
    R
    Rosie M.
    3 months ago
    I’m not a veggie or vegan so crisped some pancetta in the pan before the garlic and rosemary. I also used less pasta so it was more soupy. Delish!
    E
    Ella T.
    4 months ago
    (edited)
    Absolutely adored this recipe! I did take a few liberties - I added some blitzed up sundried tomatoes to the tomato paste, and used gnocchi because it's what I had. I also massaged the kale with oil and lemon before chucking it in at the end because I just do that whenever I eat kale. Super flavorful, never would have come up with this kind of idea on my own
    K
    Kris T.
    4 months ago
    What is Ditalini please ?
    Mob
    Mob
    4 months ago
    ·
    Admin
    Hi Kris – ditalini is a short type of pasta, like a very short macaroni. You can swap it for any small pasta type!
    E
    Elodie G.
    4 months ago
    A delicious recipe! I added chestnuts for more autumn flavours and replaced kale with chard.
    R
    Renee B.
    4 months ago
    Not sure if you’ve eaten kale before but it’s extremely tough, not like spinach…..so throwing it in at the last minute is not gonna cut it and it’s going to taste bitter
    Jodie N.
    Jodie N.
    4 months ago
    (edited)
    ·
    Chef
    If you cook until it’s wilted as per the recipe then it will be cooked :) hope you give the recipe a go! X

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