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Dairy-Free
Creamy Pasta with Butternut Squash and Kale

12 INGREDIENTS • 9 STEPS • 1HR

Creamy Pasta with Butternut Squash and Kale

Recipe
4.6
23 ratings
Editor's Choice
Editor's Choice
Community Pick
Community Pick
Creamy and flavorful one pot pasta with butternut squash, kale, and parmesan. This is comfort food at it's best. It's sweet, it's savory, it's creamy and cheesy and guess what? It's actually pretty darn good for you too thanks to delicious roasted butternut squash and wilted kale. Really, there's not a whole lot tastier than roasted butternut squash.
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Produce on Parade
I'm Kathleen, the Alaskan-born creative mind behind Produce on Parade.
http://www.produceonparade.com
Creamy and flavorful one pot pasta with butternut squash, kale, and parmesan. This is comfort food at it's best. It's sweet, it's savory, it's creamy and cheesy and guess what? It's actually pretty darn good for you too thanks to delicious roasted butternut squash and wilted kale. Really, there's not a whole lot tastier than roasted butternut squash.
1HR
Total Time
$1.74
Cost Per Serving
Ingredients
Servings
6
us / metric
Butternut Squash
1
Small Butternut Squash, peeled, deseeded, diced
about 6 cups
Olive Oil
1 Tbsp
Olive Oil
or You can use up to 2 tbsp Olive Oil
Kosher Salt
as needed
Kosher Salt
Ground Black Pepper
as needed
Ground Black Pepper
Vegan Butter
4 Tbsp
Vegan Butter
Pasta
1.1 lb
Pasta
Onion
2
Medium Onions, thinly sliced
Garlic
6 cloves
Garlic, minced
Kale
1 bunch
Kale, de-stemmed, chopped
Vegan Mozzarella Cheese
1/2 cup
Vegan Mozzarella Cheese, shredded
Nutritional Yeast
2 Tbsp
Nutritional Yeast
Dried Sage
as needed
Dried Sage
Nutrition Per Serving
VIEW ALL
Calories
485
Fat
9.3 g
Protein
14.8 g
Carbs
87.6 g
Love This Recipe?
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Creamy Pasta with Butternut Squash and Kale
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Produce on Parade
I'm Kathleen, the Alaskan-born creative mind behind Produce on Parade.
http://www.produceonparade.com
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
On a parchment lined baking sheet, scatter the small Butternut Squash (1) and drizzle with Olive Oil (1 Tbsp). Sprinkle with Kosher Salt (as needed) and Ground Black Pepper (as needed) and toss to coat.
step 2 On a parchment lined baking sheet, scatter the small Butternut Squash (1) and drizzle with Olive Oil (1 Tbsp). Sprinkle with Kosher Salt (as needed) and Ground Black Pepper (as needed) and toss to coat.
step 3
Bake 40 minutes, or until squash is tender when poked with a fork. When there are about 20 minutes left for the squash to cook, bring a large saucepan of salted water to a boil.
step 4
Once boiling, cook Pasta (1.1 lb) according to package. Drain. Reserve about 1/2 cup of the pasta water for use later.
step 5
Heat Vegan Butter (4 Tbsp) in a very large soup pot. Allow to melt over medium heat for about 3 minutes.
step 6
Then, add in the Onions (2) and Garlic (6 cloves). Saute for 5 minutes until the onions begin to turn translucent.
step 7
Add Kale (1 bunch) to onions and cook until wilted, about 5 minutes.
step 8
Add in pasta, pasta water, Vegan Mozzarella Cheese (1/2 cup), Nutritional Yeast (2 Tbsp), and Dried Sage (as needed) and Ground Black Pepper (as needed). Stir. Make sure there are no clumps of cheese.
step 8 Add in pasta, pasta water, Vegan Mozzarella Cheese (1/2 cup), Nutritional Yeast (2 Tbsp), and Dried Sage (as needed) and Ground Black Pepper (as needed). Stir. Make sure there are no clumps of cheese.
step 9
Now, add in the roasted butternut squash and stir gently to combine. Serve hot with additional dried sage or nutritional yeast to garnish, or even some pumpkin seeds.
step 9 Now, add in the roasted butternut squash and stir gently to combine. Serve hot with additional dried sage or nutritional yeast to garnish, or even some pumpkin seeds.
Tags
view more tags
Dairy-Free
Comfort Food
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Fall
Vegetarian
Pasta
Vegetables
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