Vegan Butternut Squash Pasta
This vegan and gluten free butternut squash and pea pasta can be made in 20 minutes as a flavorful and filling weeknight meal.
Ingredients
- 1 Tbsp butter or non-dairy butter spread
- 4 cloves garlic, thinly sliced or minced
- ½ medium butternut squash, cut into ¼ inch cubes (about 4 cups; alternatively can use 3 cups frozen butternut squash cubes)
- 1 8 oz package chickpea pasta
- ¼ cup raw cashews
- 1 cup peas, from frozen
- 1 cup frozen spinach or kale
- 3 tbsp fresh sage leaves, thinly sliced or finely chopped
- 1 ½ tbsp fresh oregano
- 1 tsp black pepper
- ¼ tsp salt
Instructions
- Heat butter over low-medium and add garlic.
- After 1 minute, add butternut squash, stir and cover. Let cook about 15 minutes, stirring every 5.
- While butternut squash is cooking, boil water and cook pasta as indicated on the package instructions.
- While pasta and squash are cooking, pulse raw cashews in a bullet blender or food processor until they reach a grated parmesan texture.
- Next add the peas to the squash once it's been cooking for 10 minutes.
- After the full 15 minutes of the vegetables cooking, add your spinach, pasta, herbs, and stir well.
- If the mixture seems dry, add a few tablespoons of broth or water, and stir well. Add the cashew parmesan to the entire dish, or when serving.
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