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.
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4
Butternut Squash
Olive Oil
Rosemary
Garlic Cloves
Kale
Tomato Purée
Vegetable Stock
Ditalini
Green Pesto
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Notes (6)
K
Kathryn B.
10 months ago
Loved this! Quick and easy and super tasty! Perfect for a winter’s night. Will make again!
R
Rosie M.
a year 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.
a year 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.
a year ago
What is Ditalini please ?
Mob
a year 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.
a year ago
A delicious recipe!
I added chestnuts for more autumn flavours and replaced kale with chard.
R
Renee B.
a year 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
J
Jodie N.
a year ago
(edited)
If you cook until it’s wilted as per the recipe then it will be cooked :) hope you give the recipe a go! X