Butternut Squash Pasta

Name: Butternut Squash Pasta
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: 1 butternut squash, peeled and cut into 1 inch cubes; 1 lb. pasta of your choice ( I used tri-colored veggie spirals) gluten free pasta works as well; 3-4 cloves garlic, minced; 1 tablespoon nutritional yeast ( parmesan cheese can be substituted but then it is not vegan); 1/4 cup almond milk; 1-2 dashes cayenne pepper *optional; Dash of Salt and pepper, to taste

7 steps

Prep:15minCook:45min

This butternut squash pasta recipe is a great easy take on vegan macaroni and cheese. Great for when you need some comfort food but still want a nutritious meal that won’t ruin your diet. Butternut Squash gives you a great source of fiber and also contains many vitamins including A,C, E and B along with the minerals, calcium, magnesium and zinc.

Updated at: Fri, 01 Mar 2024 12:06:45 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories336.6 kcal (17%)

Total Fat1.4 g (2%)

Carbs69.6 g (27%)

Sugars4.6 g (5%)

Protein11.8 g (24%)

Sodium65.9 mg (3%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1butternut squash

peeled and cut into 1 inch cubes

1 lbpasta

I used tri-colored veggie spirals, gluten free pasta works as well

3cloves garlic

minced

1 tablespoonnutritional yeast

parmesan cheese can be substituted but then it is not vegan

¼ cupalmond milk

1 dashescayenne pepper

Instructions

Step 1

Preheat the oven to 350°F.

Step 2

Place the cubed butternut squash on a baking sheet.

Step 3

Drizzle with olive oil, sea salt, and pepper and roast for 30 minutes until they are tender.

Step 4

Cook the pasta according to package directions.

Step 5

In a small sauté pan, drizzle a small amount of olive oil over medium heat. Sauté the minced garlic for 1-2 minutes until it’s fragrant.

Step 6

Once the butternut squash is tender, add the squash, sautéed garlic, nutritional yeast, cayenne pepper, almond milk and sea salt to a blender and blend until smooth. add in more almond milk to thin out the sauce if it is too thick.

Step 7

Drain the pasta, and then pour the butternut squash sauce over the pasta and mix through. Top with parsley to garnish