There’s nothing cozier than a fresh bowl of butternut squash pasta, am I right?
I wanted to give butternut squash a whole moment on my blog because I feel like it’s a super underrated fruit – yup, it’s not a veggie!
Butternut squash is an orange-pigmented winter squash packed with nutrients such as vitamin A, C, B, magnesium, and potassium. Plus it makes for such a good substitute for when you’re craving a super cheesy bowl of pasta, but you don’t want to ruin your health and fitness goals.
So let’s dive right in, shall we?
Butternut Squash Pasta
Butternut Squash Pasta (Vegan-Friendly)
Ingredients
- 2 Boxes Chickpea Pasta
- 1 Medium Butternut Squash (peeled and diced)
- 4 Tbsp Olive Oil
- 2 Tbsp Minced Garlic
- 3/4 Cup Heavy Cream or Vegetable Broth
- 1 Tbsp Nutritional Yeast or Parmesean Cheese
- 1 Tsp Salt, Pepper, Red Pepper Flakes (optional)
Instructions
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Bring a large pot of salted water to a boil. Add your chopped up butternut squash to the pot and cook until soft (typically about 15 minutes).
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In a separate pot, boil the chickpea shells for 10 minutes and drain.
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While the squash is cooking, heat a large skillet on low heat (coated with olive oil) and sauté the garlic. Once the squash is tender, add the pasta and squash to the large skillet and pour the heavy cream or vegetable broth to the mix.
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Gently smash the butternut squash with a wooden spoon until it becomes more of a sauce consistency instead of chunks. For a very creamy consistency, you can add the butternut squash into a large food processor to purée before adding to the skillet.
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Keep mixing until you have reached your desired sauce consistency.
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Serve in a glass bowl and sprinkle nutritional yeast or parmesan cheese over your pasta.
