Butternut Squash Spinach Pasta
Published Dec 23, 2023
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This Butternut Squash Spinach Pasta is such an easy recipe and is so flavorful you’ll be adding it to your weekly fall dinner menu.
Butternut Squash Spinach Pasta
Ingredients
- 3-4 cups butternut squash, , cubed (may use pre-cut)
- 2 tablespoons olive oil, , more for squash
- Fine sea salt, , to taste
- Ground black pepper, , to taste
- 8 ounces gluten-free pasta
- 1 tablespoon minced garlic
- 1 onion, , diced
- ½ cup vegetarian no-chicken broth/vegetable broth
- ¼ cup vegan Parmesan cheese, , plus more for topping
- Red pepper flakes, , to taste
- 5 ounces fresh, , organic spinach
- Toasted pine nuts, , for garnishing
Instructions
- Preheat the oven to 400°F. Arrange the cubed butternut squash on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven until the squash starts to turn golden, about 15-20 minutes.
- Meanwhile, cook the pasta according to package directions.
- In a large skillet, heat 2 tablespoons of olive oil, the minced garlic, and salt to taste over medium heat. Add the onion and sauté until translucent. Next, add the broth, vegan Parmesan cheese, and red pepper flakes. Simmer over low heat to combine the flavors.
- Drain the pasta, then add it to the skillet. Finally add the butternut squash and spinach to the skillet, cooking for a few more minutes until the spinach begins to wilt. Serve with more vegan Parmesan cheese, ground black pepper, toasted pine nuts and red pepper flakes if desired.
Nutrition
Calories: 478kcalCarbohydrates: 80gProtein: 13gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 6mgSodium: 353mgPotassium: 780mgFiber: 8gSugar: 4gVitamin A: 17038IUVitamin C: 45mgCalcium: 286mgIron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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