Serves 2


black pasta kale pesto roasted squash

For the Pasta

  • 100g/3.5oz Orwell Organic Soybean Pasta
  • ¼ small queen squash, peeled and cubed
  • 1tbs olive oil
  • Sea salt and black pepper

For the Pesto

  • 200g/7oz kale, steamed for 5 minutes
  • 2 cloves garlic, peeled
  • 1 Tbs pine nuts
  • 4 Tbs fruity olive oil
  • 1 Tbs Nutritional yeast
  • Sea salt and black pepper, to taste

To serve

  • Dairy free parmesan
  • A few extra pine nuts



  1. Preheat the oven to 200°C (Gas Mark 6, 400°F) Place the cubed squash in a roasting dish, drizzle over a little olive oil and season well. Cover with foil and place in the oven to roast for 30 minutes, or until tender.
  2. Place all the ingredients for the pesto into a high speed blender and process until smooth and totally combined. Set aside for the flavours to combine.
  3. When the squash is almost ready, bring a large pan of salted water to a boil. Add the black pasta, bring back to the boil and allow to simmer for 3-5 minutes, until cooked.
  4. Drain the pasta, add it straight back to the pan and pour over the pesto. Toss to coat the pasta in the pesto.
  5. Serve in bowls with the squash cubes, some dairy free parmesan and some pine nuts scattered over.


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