Butternut Squash and Spinach Pasta // Leah's Plate

I love pasta, but don’t love to eat white, refined wheat. I usually opt for whole wheat pasta, but when I’m feeling extra healthy or want to have a gluten-free version I have brown rice pasta or lentil pasta. I find both versions at Whole Foods. To keep my pasta light and clean I usually add some roasted veggies and make my own light sauce. I love making my own sauce because it ensures that I know all ingredients that go into the sauce.

Butternut Squash and Spinach Pasta // Leah's Plate

This pasta dish includes roasted butternut squash, lightly sautéed spinach, pine nuts and a lemon garlic sauce. All ingredients are organic. The combination of the ingredients makes for the perfect dish.

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Butternut Squash and Spinach Pasta (V + GF)

Butternut Squash and Spinach Pasta - Butternut Squash and Spinach Pasta (V + GF)

A light, fresh and healthy pasta with vegetables.

  • Author: Leah's Plate
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 1x
  • Category: Vegan, Gluten Free
  • Cuisine: Pasta
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Ingredients

Instructions

  1. Preheat oven to 400 degrees F.
  2. On a roasting tray, add butternut squash, a drizzle of olive oil, salt & pepper. Place in the oven for approximately 30 minutes, until lightly browned.
  3. Add pasta to boiling water and cook for suggested time on package.
  4. In a frying pan, lightly saute spinach in a touch of olive oil, salt & pepper.
  5. Place the pasta, roasted butternut squash, sauteed spinach and pine nuts in a bowl. Drizzle the lemon garlic sauce and red pepper flakes on top. Enjoy!
  6. Lemon garlic sauce: Add 2 tbsp olive oil and 1 garlic clove to a frying pan and lightly saute until garlic is cooked and fragrant. Add the lemon juice, salt & pepper. Mix well to combine.

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