Description
Creamy butternut squash pasta with spinach—vegetarian, rich, and easy. A silky roasted squash sauce coats pasta and fresh spinach for the perfect meatless fall dinner.
Ingredients
Butternut squash, peeled & cubed – 2 to 3 cups
Pasta (penne, fusilli, etc.) – 8 oz
Spinach (baby or regular) – 2 cups packed
Onion, chopped – ½ medium
Garlic cloves, minced – 2 cloves
Milk, cream, or plant milk – ½ cup
Olive oil or butter – 1 tbsp
Salt & cracked black pepper – to taste
Instructions
1. Preheat oven to 425°F. Toss squash in olive oil and salt. Roast until tender, about 25 minutes.
2. Cook pasta until al dente. Reserve 1 cup pasta water and drain.
3. Sauté onion in a skillet until soft. Add garlic and cook briefly.
4. Add roasted squash and milk to skillet. Blend until smooth.
5. Season sauce with salt and pepper. Thin with pasta water if needed.
6. Add pasta to sauce and stir. Fold in spinach until wilted.
7. Serve hot with optional toppings like pepper or parmesan.
Notes
Add red pepper flakes for spice.
Swap spinach with kale or arugula.
Use oat or almond milk for vegan version.
Sauce can be made ahead and refrigerated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Roasting & Blending
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 8 mg
Keywords: butternut squash pasta, vegetarian pasta, creamy squash pasta, spinach pasta