Vegan Butternut Squash Pasta
A cozy, creamy pasta dish made with roasted butternut squash, baby spinach, and crispy chickpeas — you're gonna love it!
Equipment
- Immersion blender
Ingredients
- 300 g butternut squash peeled and chopped
- 4 garlic cloves peeled
- 2 tbsp olive oil
- ½ tsp thyme
- ¼ tsp rosemary
- ¼ tsp ground black pepper
- ¾ tsp salt adjust to taste
- ¼ + ½ tsp paprika
- 30 g walnuts
- 200 g chickpeas cooked
- 200 g fusilli pasta
- 1 cup pasta water
- ½ tbsp cornstarch
- 2 tbsp nutritional yeast
- 1 ½ tbsp lemon juice
- 50 g baby spinach
- pumpkin seeds to taste
Instructions
- Preheat oven to 200ºC (392ºF). Toss the butternut squash and garlic with 1 tbsp olive oil, thyme, rosemary, black pepper, salt and ¼ tsp paprica. Spread on a baking tray and roast for 25–30 minutes. Add the walnuts during the last 5 minutes.
- Heat 1 tbsp olive oil in a pan. Add chickpeas, ½ tsp paprika, and a pinch of salt. Cook until golden and crispy.
- Cook the pasta in boiling water until al dente. Reserve 1 cup of pasta water.
- Blend the roasted squash, garlic and walnuts with the pasta water, cornstarch, nutritional yeast, and lemon juice until smooth.
- Pour the sauce into a pan over medium heat. Add the baby spinach and cook for 7 minutes or until wilted.
- Turn off the heat, stir in the cooked pasta and mix until well coated.
- Serve topped with crispy chickpeas and pumpkin seeds. Enjoy!
Video
Notes
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