Gluten-free Pasta with Pumpkin Seed Pesto and Butternut Squash
This gluten-free pasta with pumpkin seed pesto, roasted butternut squash and chicken sausage is fall in a bowl. Fresh, hearty, and so flavorful!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 servings
For the Pesto:
- 3 cups kale roughly chopped (About 6 ounces)
- 1 1/2 cups pumpkin seeds
- 4 cloves garlic
- 3/4 tsp salt
- 3/4 cup oil olive oil or avocado oil
For the Squash and Sausage:
- 1 tbsp oil
- 3 links pre-cooked chicken sausage cut into 1/2 inch slices
- 3 cups butternut squash cubed
- pinch of salt
For the Pasta:
- 6 quarts water
- pinch of salt
- 12 oz Barilla Gluten-Free Penne
Combine pumpkin seeds and kale in food processor. Add garlic and salt.
Process until kale and seeds are finely chopped.
Stream in the oil until you reach your desired consistency. Set aside.
Preheat a large skillet over medium high heat. Add a tablespoon of oil. Add the chicken sausage to the pan and brown for about 2 minutes on each side. Remove from the pan and place on a plate. Now add the butternut squash to the pan. Sprinkle with salt and stir to combine. Cook for about 10-15 minutes, stirring occasionally, until squash is tender and can be pierced with a fork. Add the chicken sausage back to the pan with 3-4 minutes to go to warm it up.
While the chicken sausage and squash are cooking, make the pasta. Bring water for the pasta to a boil. Add a pinch of salt. Add in pasta and cook for 10 minutes for al dente. Drain water.
Toss the pasta in the pesto sauce and stir in the butternut squash and chicken sausage.
Top with a few pumpkin seed pepitas for garnish.
Calories: 689kcal | Carbohydrates: 56g | Protein: 18g | Fat: 46g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 820mg | Potassium: 548mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10940IU | Vitamin C: 56.4mg | Calcium: 123mg | Iron: 3.5mg