Rustic Potato & Vegetable Pasta


Shake up your weeknight routine with this delicious Korean-inspired noodle bowl. You’ll get a serving of veggies in with this veggie pasta and some added gut-health probiotics from the kimchi used in this recipe.


1, 8 oz box of Ancient Harvest Gluten Free Vegetable Rotini
1 pound small red potatoes, halved
1 cup cubed butternut squash pieces
¾ cup chopped cauliflower florets
¼ cup pine nuts
2 TBSP + 1 tsp Olive Oil
1 jar of prepared pesto (6.5 oz)
Optional: Salt, pepper


Preheat oven to 400 degrees. Prepare a cookie sheet with parchment paper. In a mixing bowl, add 1 TBSP olive oil and halved potatoes. Optional add 3 pinches of salt and pepper. Mix well until potatoes are coated with olive oil. Add potatoes to the cookie sheet, leaving space for butternut squash. See note.

Follow the same procedure as step #1 for cubed butternut squash, mixing it with 1 TBSP of olive oil. Add to cookie sheet.

Bake potatoes and butternut squash for 30 minutes or until cooked thoroughly.

Prepare Gluten Free Vegetable Rotini according to the instructions on the box and set aside.

When your potatoes have 10 minutes left, heat the remaining tsp of olive oil in a large wok or pan on medium heat. Add chopped cauliflower and sauté until cooked.

Add pine nuts to a pan to toast slightly.

Add pasta, potatoes, butternut squash, and the jar of prepared pesto and mix well until ingredients are evenly coated. Serve warm.