Description

This Butternut Squash & Spinach Pasta is a quick, nutritious, and comforting dish perfect for busy weeknights. Roasted butternut squash brings a natural sweetness, while fresh spinach adds vibrant color and nutrients. Tossed with gluten-free pasta and a light garlic-infused sauce, this meal is both hearty and wholesome. Plus, it’s vegan-friendly and easily customizable for different dietary needs. Ready in just 25 minutes, it’s the ultimate go-to meal for effortless healthy eating!

Ingredients

Scale

8 oz (225g) gluten-free pasta (or regular pasta of choice)
1 small butternut squash (about 650g), peeled, seeded, and cubed
1 tbsp olive oil
2 cloves garlic, minced
½ tsp red pepper flakes (optional)
½ tsp salt
¼ tsp black pepper

For the Sauce & Add-Ins:

1 ½ cups fresh spinach
½ cup vegetable broth (or pasta water)
¼ cup plant-based Parmesan (or regular Parmesan)
2 tbsp pine nuts or walnuts (optional, for crunch)
1 tbsp lemon juice (for brightness)
1 tsp fresh thyme or basil, chopped (optional)

Instructions

. Roast the Butternut Squash

Preheat oven to 400°F (200°C).
Toss cubed butternut squash with olive oil, salt, black pepper, and red pepper flakes (if using).
Spread on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway, until golden and tender.

2. Cook the Pasta

Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
Before draining, reserve ½ cup pasta water. Drain pasta and set aside.

3. Sauté the Garlic & Spinach

In a large pan over medium heat, add a drizzle of olive oil. Sauté garlic for 30 seconds until fragrant.
Add fresh spinach and cook until wilted (about 1-2 minutes).

4. Combine & Serve

Add roasted butternut squash, pasta, and ¼ cup vegetable broth (or reserved pasta water) to the pan. Toss to coat.
Stir in Parmesan, lemon juice, and herbs. Adjust seasoning as needed. If the sauce is too thick, add more broth or pasta water.
Sprinkle with pine nuts or walnuts for extra crunch (optional). Serve warm and enjoy!

Notes

Make it Creamy: Stir in ¼ cup coconut cream or cashew cream for a richer sauce.
Protein Boost: Add roasted chickpeas, white beans, or tofu for extra protein.
Pasta Choices: Use whole wheat, chickpea, or lentil pasta for added fiber and protein.
Storage: Keeps well in the refrigerator for 3-4 days. Reheat with a splash of water or broth to maintain texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop, Roasting
Cuisine: Italian, Mediterranean

Nutrition

Calories: ~383 kcal
Sugar: ~5g
Sodium: ~320mg
Fat: ~13g
Saturated Fat: ~2g
Unsaturated Fat: 8-9g
Carbohydrates: ~2g
Fiber: ~6.6g
Protein: ~13g
Cholesterol: 0mg

Keywords: butternut squash pasta, vegan pasta, healthy comfort food, quick dinner, gluten-free