Hearty Whole Wheat Pasta with Walnut-Sage Pesto & Roasted Delicata Squash: Your Ultimate Fall Vegetarian Meal
Experience the ultimate embrace of autumn flavors with this exquisite whole wheat pasta dish, generously tossed in a vibrant homemade walnut-sage pesto and crowned with beautifully roasted delicata squash. This vegetarian pasta recipe isn’t just quick and easy to prepare; its sophisticated flavors and elegant presentation make it perfect for both bustling weeknights and cherished special occasions.
Prepare to welcome your new go-to fall favorite: our sensational Walnut-Sage Pesto Pasta with Roasted Delicata Squash! This dish brings together the very best of autumn’s bounty in a bowl that’s as comforting as it is nutritious.
By popular request, we’re thrilled to revive our Weeknight Wednesday series – a collection of recipes designed to be deceivingly simple yet profoundly flavorful. Following the enthusiasm for our broiled salmon recipe, we’re sharing another gem that effortlessly delivers the rich, earthy tastes we crave as the leaves begin to turn. This recipe is a testament to how simple ingredients can transform into an extraordinary meal.
The star of this dish, any shape or size of whole wheat pasta, is lovingly coated in a rich, verdant walnut-sage pesto. It’s then adorned with delicate, crispy sage leaves and tender, caramelized roasted delicata squash. If you’re new to delicata squash – those charming, small, oblong yellow-and-green gourds – you’re in for a treat! They are arguably one of the most weeknight-friendly winter squash varieties available, requiring minimal preparation and absolutely zero peeling. Their thin, edible skin crisps up wonderfully during roasting, adding delightful texture and flavor to every bite.
This means you can say goodbye to the dreaded ‘oh my god, I’m going to cut my finger off chopping this’ anxiety often associated with other hardy winter squash varieties. Delicata squash truly simplifies your cooking experience, making healthy, seasonal eating more accessible than ever.
Effortless Elegance: A Quick & Healthy Vegetarian Meal
Despite its gourmet appearance, this dish is far less time-intensive than it looks. With a bit of strategic multitasking, you can have this entire flavorful dinner on your table in under 45 minutes! It’s not only a feast for the eyes but also incredibly healthy and satisfying. Thanks to the whole wheat pasta, it’s high in natural fiber, while the walnuts contribute an abundance of healthy fats. The result is a truly hearty and wholesome meal that nourishes both body and soul.
Beyond its health benefits, this pasta creation also happens to be entirely vegetarian, making it an outstanding main course option for upcoming holiday gatherings. Its vibrant colors and robust flavors are sure to impress even the most discerning palates, offering a delightful alternative to traditional holiday fare.
Truthfully, I found myself equally enchanted by eating this dish as I was by looking at it. The striking contrast of the beautifully bright green walnut-sage pesto against the golden-brown, caramelized delicata squash creates a visual masterpiece. Top it all off with a scattering of crunchy crispy sage leaves and a generous dusting of freshly grated Parmigiano-Reggiano cheese, and you’ve truly arrived in culinary heaven. Each forkful is a symphony of textures and tastes, a testament to the magic of simple, fresh ingredients.
The Heart of the Flavor: Our Signature Walnut-Sage Pesto
Without a doubt, the homemade walnut-sage pesto is the absolute highlight of this incredible dish. What makes it so special is its simplicity, requiring only a handful of carefully selected ingredients that sing together in perfect harmony. We combine fresh flat-leaf parsley leaves, aromatic fresh sage, a generous quantity of wholesome walnuts, pungent fresh garlic, and – for a truly game-changing touch – roasted walnut oil in lieu of traditional olive oil.
Roasted walnut oil, as its name suggests, is produced by pressing walnuts to extract their naturally rich and nutty oil. Fortunately, you can readily find high-quality roasted walnut oil (we particularly recommend this brand) at most well-stocked grocery stores these days. While it might represent a slightly larger initial investment, when stored properly, a bottle of this exquisite oil will last for a considerable amount of time, proving its worth with every use.
It’s important to note that this specialized oil is best reserved for finishing dishes rather than high-heat cooking, as its delicate flavors can be compromised. However, it truly shines when incorporated into homemade salad dressings or, in this case, by infusing tons of deep, comforting walnut flavor into this cozy fall pasta. The roasted notes of the oil elevate the pesto to an entirely new level, adding a sophisticated depth that will make your taste buds dance.
Don’t limit this amazing pesto to just pasta! You could even slather a dollop of this fragrant pesto on toasted bread for a quick and incredibly satisfying fall appetizer. Yes, please do that – it’s a delightful way to enjoy its rich flavors!
Mastering Your Pesto: Tips for Optimal Flavor and Texture
I’ll be the first to confess that I’ve been a bit of a pesto purist in the past – 100% basil, no compromises! However, I am genuinely thrilled to have finally discovered this incredible fall and winter-friendly pesto that flawlessly satisfies all my usual pesto cravings. The combination of walnuts and sage creates a robust, earthy flavor profile that’s wonderfully distinct from traditional basil pesto, yet equally addictive and comforting during the cooler months.
If you’re wondering where the revered Parmigiano-Reggiano cheese fits into this equation, rest assured, it’s not forgotten! I would never dream of omitting my favorite cheese of all time, especially in homemade pesto – that simply wouldn’t be right. The rich, salty, umami notes of Parmigiano are essential for balancing the flavors and adding that irresistible depth.
Whenever I prepare pesto, my preferred method is to craft the pesto without the cheese initially. This practice offers several advantages: it’s ideal if you plan to prepare your pesto ahead of time, and it’s especially convenient if you’re making an extra batch to freeze for future use. The cheese is then freshly grated and added directly as I’m tossing the pasta with the sauce. This ensures the cheese’s texture and flavor are at their peak, melting just enough to create a creamy, cohesive sauce without becoming overly oily or clumpy, and allowing the other fresh ingredients to shine.
The Essential Garnish: Crispy Fried Sage Leaves
For an extra touch of elegance and an explosion of flavor, I wholeheartedly recommend going the extra mile and crisping up some fresh sage leaves as a garnish for this dish. This simple step elevates the pasta from merely delicious to truly unforgettable.
The process is incredibly straightforward: gently heat a small amount of extra virgin olive oil in a frying pan over medium-high heat until it’s shimmering. Then, carefully shallow-fry the fresh sage leaves in small batches until they turn beautifully crisp – this usually takes only a few seconds per batch. Once fried, use a slotted spoon to transfer them to a plate lined with paper towels to drain any excess oil, and lightly season them with a pinch of salt. Set them aside until you’re ready to serve.
These crispy sage leaves add a wonderful textural contrast and an intensified aromatic sage flavor that perfectly complements the pesto and roasted squash. Trust me, these delicate, crunchy morsels are so good, people will undoubtedly be fighting over them! Nothing quite captures the essence of fresh sage at this time of year quite like this method.
Versatility and Lasting Flavor: Enjoying This Pasta Anytime
One of the many wonderful aspects of this pasta dish is how beautifully it holds up as leftovers. In fact, pesto pasta is hands down my favorite leftover meal ever! The flavors tend to meld and deepen overnight, often tasting even better the next day. Simply reheat gently, adding a splash of water or vegetable broth if needed to loosen the sauce, and enjoy a quick, delicious lunch or dinner.
This recipe is also incredibly versatile, allowing you to tailor it to your preferences or what you have on hand. For example, if delicata squash isn’t available or you’re short on time, you can easily omit it and serve the pasta alongside a different seasonal vegetable side dish. A fantastic alternative could be my favorite roasted Brussels sprouts and squash – it would be a perfect accompaniment. Really, the choice is entirely yours! Feel free to make it your own and experiment with what inspires you.
If you’re seeking more autumnal pasta inspiration, be sure to explore this delicious Brussels sprouts and sausage pasta. It’s another incredibly time-friendly and flavorful recipe that perfectly captures the spirit of this season!
Walnut Sage Pesto Pasta with Roasted Delicata Squash
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Equipment
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Half Sheet Pan
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Magimix Food Processor
Ingredients
Roasted Delicata Squash:
- 2 medium delicata squash scrubbed and rinsed well
- 2 tablespoons (30 mL) extra virgin olive oil
- kosher salt
- freshly ground black pepper
Walnut Sage Pesto:
- 1 packed cup flat-leaf parsley leaves
- ¾ cup toasted or raw walnut halves if you’re not using roasted walnut oil, I recommend toasting the walnuts for best flavor
- 2-3 medium garlic cloves
- 6-7 fresh, large sage leaves
- ½ (120 mL) cup roasted walnut oil I recommend La Tourangelle brand
- kosher salt
- freshly ground black pepper
For the Pasta and Serving:
- fresh sage leaves, for frying I like to garnish each serving with 3-4 leaves
- roughly ¼ cup extra virgin olive oil
- 1 lb dried whole wheat penne or fusilli
- ½ cup finely grated parmigiano-reggiano cheese plus more for serving
Instructions
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Preheat your oven to 425°F (218°C). Line a sturdy baking sheet with aluminum foil or parchment paper to ensure easy cleanup and prevent sticking. Set this aside. Concurrently, bring a large pot of generously salted water to a rolling boil, ready for your pasta.
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Begin preparing the delicata squash by trimming off both ends. Carefully slice each squash in half lengthwise. Using a spoon, efficiently scoop out and discard the seeds and fibrous strands from the center. Now, cut each squash half into uniform ½-inch thick half-moon slices and arrange them in a single layer on your prepared baking sheet. Drizzle them evenly with extra virgin olive oil, then season generously with kosher salt and freshly ground black pepper. Ensure the slices are spread out on the sheet pan, ideally not touching, to allow for optimal caramelization. Roast for 20 to 25 minutes, remembering to flip the squash halfway through, until they become beautifully tender and develop a golden, caramelized exterior.
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While the delicata squash is roasting, dedicate your attention to preparing the exquisite walnut-sage pesto. In the bowl of a large food processor, fitted with a sharp blade attachment, combine the fresh flat-leaf parsley leaves, crunchy walnuts, aromatic garlic cloves, and vibrant fresh sage leaves. Pulse these ingredients until they are coarsely chopped, creating a rustic texture. Next, add the rich roasted walnut oil and continue to process until the mixture is mostly smooth, but still retains a slight textural appeal. Taste and season generously with kosher salt and freshly ground black pepper, adjusting to your preference. Transfer the finished pesto to a bowl. For an added layer of brightness, you can also incorporate a touch of fresh lemon juice or zest at this stage.
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Prepare a small plate by lining it with several layers of paper towels; this will be used to drain your crispy sage. In a small non-stick frying pan, heat a thin layer of extra virgin olive oil (approximately ¼ cup) over medium-high heat until it shimmers and is hot but not smoking. Carefully fry the fresh sage leaves in small batches. They will crisp up very quickly, typically within a few seconds. Using a slotted spoon, swiftly transfer the crispy sage leaves to the prepared plate and season them lightly with a sprinkle of salt. Set these aside to use as a flavorful garnish for serving.
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As your squash nears completion in the oven, add the dried whole wheat pasta to the vigorously boiling salted water. Cook according to package directions until the pasta reaches a perfect al dente texture. Before draining, make sure to reserve approximately 1 cup (240 mL) of the starchy pasta cooking water – this liquid is crucial for achieving a creamy, well-distributed sauce. Drain the pasta thoroughly and then transfer it back into the same pot. Drizzle the cooked pasta lightly with a touch of olive oil to prevent sticking, then add the prepared walnut-sage pesto and the finely grated Parmigiano-Reggiano cheese. Toss everything together until the pasta strands are evenly coated in the rich, aromatic sauce. Gradually add some of the reserved starchy pasta water as needed; this will help to emulsify the sauce, creating an even creamier consistency and ensuring the pesto adheres beautifully to every piece of pasta.
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Serve this magnificent pasta immediately, topped generously with the roasted Delicata squash pieces and the fragrant, crispy fried sage leaves. For those who desire, offer additional freshly grated Parmigiano-Reggiano cheese at the table, allowing everyone to customize their perfect bowl.
Tips for Success:
- If you are unable to find or prefer not to purchase roasted walnut oil for this recipe, you can certainly substitute it with a good quality extra virgin olive oil. However, if you make this substitution, I highly recommend toasting your walnut halves beforehand. Toasting will significantly enhance their nutty flavor, helping to compensate for the distinct depth that roasted walnut oil provides.
- A pro tip for pesto making: I always prefer to prepare the pesto without the cheese initially. This method is excellent if you plan to make the pesto in advance or if you’re freezing an extra batch for later use, as cheese can affect the texture and shelf life when stored. Instead, add the freshly grated cheese directly to the pasta as you’re tossing it with the sauce. This ensures the best flavor and creamy consistency.
Walnut-sage pesto inspiration graciously adapted from Epicurious.