Fall Weeknight Pasta
An effortless delicious pasta to celebrate the bounty of fall
- ¼ butternut squash, diced small (350g)
- 1 Tbsp. olive oil
- 2 Tbsp. Yondu
- ¼ red cabbage, sliced (200g)
- ¼ onion, sliced (75g)
- ½ bunch Tuscan kale, roughly torn
- 4 oz. Rigatoni pasta (100g)
- Pumpkin seeds (optional)
Method
1. Preheat the oven to 400ºF. In a sheet tray, add squash, olive oil and about ¼ cup water and cook in the oven for 5 minutes. Then add cabbage, onion and Yondu; mix well and cook an additional 10 minutes.
2. Wash kale and (without drying) add it to the sheet tray and cook for the last 5 minutes.
3. Cook and drain pasta according to package instructions, reserving some pasta cooking water.
4. Mix cooked pasta with roasted vegetables and some reserved water. Top with pumpkin seeds (optional).
Notes/tips:
You can serve this dish warm or room temperature as a salad of fall roasted veggies and pasta. Sprinkle some pumpkin spice on top if you want it more flavorful!
