Cavatelli With Roasted Squash Pesto - Series 6

What You'll Need
2 yellow onions -- thick half moon slices
each butternut squash -- peeled, seeded, cut into 1 inch pieces
1 pinch sea salt
1 teaspoon dried basil
2 tablespoons barley malt
2 tablespoons mirin
1 cup sunflower seeds -- lightly toasted
1/2 cup soy milk
1 pound cavatelli pasta
1/4 bunch flat leaf parsley -- finely minced

Instructions
Preheat the oven to 350 degrees. Combine the onions in the squash shallow baking dish, sprinkle lightly with salt and basil, and drizzle generously with barley malt mirin. Cover and bake for 35 minutes. Remove the cover and bake about fifteen minutes or until the vegetables are quite soft and just beginning to brown.
Transfer roasted vegetables to a food processor. And sunflower seeds and soymilk. Puree until smooth, adding more soymilk for thinner consistency. Transfer pesto to the saucepan and keep warm over low heat while cooking pasta.
Cook the pasta until tender. Drain well. Transfer to a serving bowl and immediately spoon pesto worked. Mix well to coat and serve immediately, garnish with parsley.