Creamy Walnut Pasta with Butternut Squash & Spinach

By Alyssa Rimmer, Simply Quinoa
Total Time
45 Mins
Serves
4
Meal
Dinner Lunch
Course
Main

DESCRIPTION

This simple walnut pasta is made with roasted butternut squash, spinach and tossed in the most delicious vegan cream sauce…made from walnuts! It's gluten-free too!

Prep Time
10 Mins
Cook Time
35 Mins
Total Time
45 Mins
Calories
490
Total Fat
14
Saturated Fat
1
Sodium
248
Carbohydrates
73
Dietary Fiber
19
Total Sugars
12
Protein
32
Calcium
127
Iron
12
Potassium
333

Ingredients

  • 1 cup cubed butternut squash
  • 2 teaspoons olive oil
  • Pinch of black pepper
  • 1/4 cup walnuts
  • 2/3 cup water + more for soaking
  • 2 teaspoons miso paste
  • 1 garlic clove
  • 1 small shallot
  • 1/3 cup nutritional yeast
  • juice of 1 lemon
  • 1 8 oz. package chickpea pasta (or pasta of choice)
  • 2 cups spinach
  • 1 tablespoon fresh sage chopped

Preparation

  1. Preheat the oven to 425ºF. Add the butternut squash into a bowl and top with olive oil and pepper. Toss to coat.
  2. Transfer the squash onto a baking sheet and bake for 25 - 30 minutes until the squash is tender.
  3. Meanwhile, add the walnuts into a small bowl. Top with hot water and allow to soak for at least 20 minutes. Once soaked, drain and add to a blender.
  4. Along with the walnuts, add the nutritional yeast, miso paste, garlic, shallot and water into the blender as well. Blend on high until creamy.
  5. With 10 minutes left in the cooking time on the squash, start the pasta. Cook according to package instructions and in the last 30 seconds of cooking, remove 2 - 3 tablespoons of pasta water and add the spinach. Give it a stir until the spinach is wilted.
  6. Drain the pasta and spinach in a colander, then transfer it back into the pot. Add the roasted squash, 2 tablespoons of pasta water and the sauce. Also, add the lemon juice and fresh sage and toss to combine.
  7. Serve immediately and garnish with a touch more sage, pepper, and crushed walnuts.