
By riseshinecook.ca
Rosemary and Butternut Squash Baked Pasta
Instructions
Prep:30minCook:25min
In the spirit of staying balanced, healthy and warm I give you a new household favourite: Vegan Rosemary and Walnut Baked Butternut Squash Pasta.
Updated at: Fri, 28 Mar 2025 18:39:32 GMT
Nutrition balance score
Great
Glycemic Index
62
Moderate
Glycemic Load
48
High
Nutrition per serving
Calories477.8 kcal (24%)
Total Fat15 g (21%)
Carbs77.7 g (30%)
Sugars6.9 g (8%)
Protein13.5 g (27%)
Sodium147.6 mg (7%)
Fiber10.3 g (37%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

1yellow onion
small diced

5garlic cloves
minced

1butternut squash
peeled, deseeded, and diced

3 cupslow-sodium vegetable broth

1 tablespoonfresh rosemary leaves
minced

¼ teaspoonred pepper flakes

1 tablespoonlemon juice

½ cupwalnuts
soaked in water for three hours

½ teaspoonsea salt

3 cupschickpeas
cooked, or canned

1 lbbrown rice penne pasta
or whole wheat if gluten isn't an issue

½ cupwalnuts
garnish, chopped, toasted

1 teaspoonfresh rosemary
finely chopped
Instructions
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Notes
9 liked
1 disliked
Makes leftovers
Moist
Easy
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