Walnut Pasta With Butternut Squash
This walnut pasta recipe is made with roasted butternut squash, spinach and the most delicious vegan cream sauce. An easy meatless dinner!
Servings: 4 servings
Calories: 490kcal
Ingredients
- 1 cup cubed butternut squash
- 2 teaspoons olive oil
- Pinch of black pepper
- 1/4 cup walnuts
- 2/3 cup water + more for soaking
- 2 teaspoons miso paste
- 1 garlic clove
- 1 small shallot
- 1/3 cup nutritional yeast
- juice of 1 lemon
- 1 packaged chickpea pasta (or pasta of choice)
- 2 cups spinach
- 1 tablespoon fresh sage chopped
Instructions
- Preheat the oven to 425ºF. Add the butternut squash into a bowl and top with olive oil and pepper. Toss to coat.
- Transfer the squash onto a baking sheet and bake for 25 - 30 minutes until the squash is tender.
- Meanwhile, add the walnuts into a small bowl. Top with hot water and allow to soak for at least 20 minutes. Once soaked, drain and add to a blender.
- Along with the walnuts, add the nutritional yeast, miso paste, garlic, shallot and water into the blender as well. Blend on high until creamy.
- With 10 minutes left in the cooking time on the squash, start the pasta. Cook according to package instructions and in the last 30 seconds of cooking, remove 2 - 3 tablespoons of pasta water and add the spinach. Give it a stir until the spinach is wilted.
- Drain the pasta and spinach in a colander, then transfer it back into the pot. Add the roasted squash, 2 tablespoons of pasta water and the sauce. Also, add the lemon juice and fresh sage and toss to combine.
- Serve immediately and garnish with a touch more sage, pepper, and crushed walnuts.
Video
Nutrition
Calories: 490kcal | Carbohydrates: 73g | Protein: 32g | Fat: 14g | Saturated Fat: 1g | Sodium: 248mg | Potassium: 333mg | Fiber: 19g | Sugar: 12g | Vitamin A: 5157IU | Vitamin C: 12mg | Calcium: 127mg | Iron: 12mg