Pasta with Roasted Butternut Squash
Ingredients
The pasta
-
16
ounces
pasta
-
4
cups
fresh spinach
The roasted mix
-
1
small
butternut squash, chopped
-
6
cloves
garlic, chopped
-
2
teaspoons
sesame oil
-
1
tablespoon
fresh thyme
-
½
teaspoon
sea salt
-
1
cup
pine nuts
-
1
cup
currants
Optional topping
-
to taste
Grateable Vegan Parmesan
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine butternut squash, garlic, sesame oil, thyme, and salt, and mix well.
- Roast the mixture for 30 minutes.
- Add pine nuts and currants to the roasted mixture and roast for an additional 10 minutes.
- While the vegetables are roasting, cook the pasta according to package directions.
- Place fresh spinach in a pasta strainer and pour hot water and pasta over it to slightly cook the spinach.
- Combine the cooked pasta and spinach with the roasted squash mixture, mix well, and serve topped with vegan Parmesan if desired.
Nutrition Facts (estimated)
Servings
4
Calories
846
Total fat
27g
Total carbohydrates
135g
Total protein
24g
Sodium
301mg
Cholesterol
0mg
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