Comply with vegan_recipes_only
Butternut Squash Spinach Pasta by HealthyLittleVittles 😋This is a scrumptious and comforting pasta recipe, that is good for sharing!
3-Four cups butternut squash, cubed (could buy pre-cut for ease)
2 tablespoons olive oil
1 tablespoon minced garlic
eight ounces gluten-free pasta
1 onion, diced
5 ozfresh, natural spinach
half cup vegetarian no-chicken broth/vegetable broth
1/Four cup + extra for topping vegan parmesan cheese, *see notes
purple pepper flakes, to style
salt, to style
pepper, to style
2 tablespoons toasted pine nuts
Preheat the oven to 400 levels.
Organize the cubed butternut squash items on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast within the oven till the squash begins to show golden, about 15-20 minutes.
In the meantime, cook dinner the pasta in accordance with bundle instructions.
In a big skillet, warmth 2 tablespoons of olive oil, the minced garlic, and salt over medium warmth. Add the diced onion and saute till translucent.
Subsequent, add the broth, vegan parmesan cheese, and purple pepper flakes. Simmer over low warmth to mix the flavors.
Drain the pasta, then add it to the skillet.
Lastly add the butternut squash and spinach to the skillet, cooking for a couple of extra minutes till the spinach begins to wilt.
Serve with extra vegan parmesan cheese, toasted pine nuts and purple pepper flakes if desired!
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