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One Pot Creamy Kale Pesto Pasta / https://www.hwcmagazine.com
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5 from 3 votes

One Pot Creamy Kale Pesto Pasta

One Pot Creamy Kale Pesto Pasta is an easy way to get dinner on your table in under 30 minutes. Angel hair pasta noodles are tossed with a kale pepitas pesto and pan fried acorn squash. Everything is cooked in one pot!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Mains, Sides
Cuisine: American
Servings: 6
Calories: 639kcal
Author: HWC Magazine


  • 6 tablespoon Olive oil
  • 1 Onion peeled and chopped
  • 3 cloves Garlic
    peeled and minced
  • 7 oz kale large bunch vein removed and chopped
  • 2 cups Acorn squash
    peeled and chopped (or any vegetables you desire)
  • 3 tablespoon Roasted Pumpkin Seed Butter
  • 4 cups Vegetable broth
    (or chicken broth if not vegan)
  • Salt and pepper
    to taste
  • 1 pound Angel hair pasta
    (regular or gluten-free)
  • Roasted pepitas handful (garnish- optional)


  • Add olive oil and onions into a pot and saute until golden and aromatic, add garlic stir for a minute. Add kale and toss just until the kale turns bright vibrant green. Season with salt and pepper to taste. Remove from pan and allow to cool slightly.
  • Add another tablespoon of olive oil to the same pot and add your acorn squash and saute uncovered until slightly golden and fork tender, around 5 minutes. (You can add a tablespoon of water to help steam the squash and speed up the process) Season to taste. Remove cooked acorn squash from pan and set aside.
  • Make kale pepita pesto. In a food processor add your cooked kale, onion, garlic, ¼ cup olive oil and ¼ cup roasted pepitas butter. Season with salt and pepper to taste. Process until smooth and bright green.
  • Add vegetable broth to your pot, salt and pepper to taste and angel hair pasta and boil for about 4 minutes or according to the pasta directions and the broth is mostly evaporated but with some broth still left in the pan. Stir frequently in the pot and cook until aldente.
  • Add the kale pepitas pesto to your cooked one pot angel hair pasta and toss well. Divide pasta into 4 bowls, top with pan roasted acorn squash and top with roasted pepitas. Enjoy!


If you are not vegan or dairy intolerant a little shaving of parmesan cheese is delightful as a garnish. If you do not have pepitas or pepitas butter, you can substitute with a few roasted sunflower seeds, almonds, walnuts or pine nuts in your pesto. You can also make with gluten-free noodles but you will need to adjust cooking time accordingly per the package directions.


Serving: 6g | Calories: 639kcal | Carbohydrates: 112g | Protein: 162g | Fat: 114g | Fiber: 112g