Winter pesto pasta inspired by the Pacific Rim College's herbalist program recipe with kabocha squash and Italian sausage.

If you’re looking for something that is both yummy and full of nutrients this autumn/winter, you need to try this amazing pesto pasta. 

I love comfort food this time of year and pasta is high on my list of favourites.

Try it out!


• ½ cup parsley⁠
• ¼ cup oregano⁠
• ¼ cup Rosemary (Rosmarinus officinalis)⁠
• ¼ cup Sage (Salvia officinalis)⁠
• 2 medium garlic cloves, smashed⁠
• ½ cup walnuts⁠
• 2 tbsp pure apple cider vinegar⁠
• ½ cup olive oil⁠
• ½ cup grated parmesan⁠
• Sea salt, to taste
⁠• Freshly ground black pepper⁠, to taste


1. Wash and dry herbs
2. Combine ingredients in a food processor
3. Pulse to form a paste, stopping to scrape down the sides of the⁠
bowl as necessary.⁠
4. Season with sea salt and black pepper to taste.⁠

* Save some cooking water from your pasta to add when you stir in the pesto for the constancy of your liking.

For the squash and sausage, I cut up half of a small kabocha squash into small diced pieces.

I added the sausage squeezed out of the casing so it was “ground” into a pan with olive oil over medium heat.

I browned the meat and added the squash, a pinch of nutmeg, salt and pepper.

I added in the squash and browned, poured about 1/4 cup of water, then covered with a lid and let the squash cook until tender. 

When the pasta is drained…

Add it back to the pot with the pesto and any reserved pasta water (add a little at a time to get the right consistency.)

Plate the pasta and top with sausage and squash.

* This is a balanced meal full of Vitamins C and A, fibre, magnesium, potassium, and antioxidants. The antibacterial/antiviral herbs will keep your immune system strong for the winter.

You can find this recipe on Meagan’s Instagram here!