Creamy butternut squash pasta

Published on in Main Dishes, Weight Loss Meals

Creamy butternut squash pasta
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Creamy butternut squash pasta

Recipe by mrsslimonplantsCourse: Main
Servings

6

servings
Prep time

10

minutes
Cooking time

45

minutes
Total time

55

minutes

Ingredients

  • 1 box of whole wheat pasta of your choice (375 g)

  • 4 cups of diced butternut squash (or can use frozen)

  • 2.5 cups of cherry tomatoes

  • 1 medium size onion

  • 8 garlic cloves

  • 7 Fresh basil leaves

  • 1 large bunch of purple kale (or any other veggies of your choice)

  • 1 tsp onion powder

  • 1.5 tsp chili powder (+/-)

  • 1/2 tsp cinnamon

  • 1 cup reserved pasta water (or adjust per your desired consistency)

  • 1/4 cup nutritional yeast (+/- per your taste)

  • Salt per your taste

  • 1/4 cup chopped fresh parsley (optional)

  • For Kale:

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • Salt per your taste

Directions

  • Pre-heat oven to 450 F. Chop butternut squash in small squares. Add squash onto a baking dish along with, diced onion in big chunks, cherry tomatoes, basil leaves and all the spices. Give it a good mix. Bake in the oven for 45 minutes or until butternut squash is soft.
  • In the meantime boil pasta per package directions, drain and keep aside. Chop and water sauté kale till soft on a skillet with all the spices.
  • Once butternut squash is baked, transfer to a high speed blender along with pasta water and nutritional yeast. Blend till smooth.
  • Add drained pasta in the same skillet as kale and pour over blended butternut squash sauce. Give it a good mix. Sprinkle fresh parsley on top, some more nooch and enjoy!

Notes

  • Feel free to add mushrooms or any other veggies to this dish to decrease overall calories of this meal.
  • This dish stores well in the fridge to be used for next 2-3 days.

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