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Home » Roasted Squash Pasta with Arugula and Pine Nuts {GF, Vegan}

Roasted Squash Pasta with Arugula and Pine Nuts {GF, Vegan}

Last Updated on April 14, 2019 By Vicky 7 Comments

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This Vegan roasted squash pasta with, Arugula and Pine Nuts is the ultimate weeknight filling, healthy and delicious pasta recipe that is free of all animal products, will also being gluten-free. 

Vegan Roasted Squash Pasta with Arugula and Pine Nuts

I came up with this roasted squash pasta recipe randomly one day and it has soon become one of my favorites. I wanted to create a new squash recipe and decided some arugula, pine nuts, red onions and capers would be great thrown into the mix.

By the way fried capers. Have you had them before?

You seriously need to drop everything and try them, as in now. If you’re obsessed with savory salty snacks you probably love regular briny capers already but you still need to try fried capers. First you need to rinse and drain and towel dry your regular capers and then simply pan fry them in a bit of oil until they are lightly toasted and darkens.

These little balls of saltiness turn into nutty flavored addictive snacks. Remember that time I talked all about deep fried basil (served with fish in Thailand), and how that basil acquired a real delicate and pleasant nutty flavor?

Well, same thing happens with the capers. It’s simply amazing and is the perfect addition to a dish like pasta, salads, etc. I highly recommend you try this!

On to the squash. I love love love roasted squash and instead of simply serving the squash over the pasta, I pureed half the squash to turn it into a creamy silky pasta sauce, with the addition of coconut cream, lemon juice and olive oil. So we have roasted squash pasta with the squash as part of the sauce and the toppings.

So all in all with this roasted squash pasta youve got yourself an uber healthy both vegan and gluten-free pasta dish with the varying textures and flavors of smooth and creamy squash, crunchy red onions, sharp arugula, nutty capers and pine nuts,all enveloped in a velvety and rich squash based pasta sauce.

With Thanksgiving tomorrow I know you might not get to this recipe until all those turkey leftovers are gobbled up but be sure to put this at the top of your list! This roasted squash pasta makes for a perfect weeknight meatless dinner for pasta lovers! Packed full of veggies crunchy pine nuts and surprisingly crispy capers I know you’re going to love this!

Let me know what you think of my roasted squash pasta recipe in the comments below!

roasted squash pasta with arugula

5 from 1 vote
roasted squash pasta
Print
Roasted Squash Pasta with Arugula and Pine Nuts
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This Vegan roasted squash pasta with Arugula and Pine Nuts is the ultimate weeknight filling, healthy and delicious pasta recipe that is free of all animal products, will also being gluten-free.

Course: Dinner
Cuisine: gluten free, Healthy, Italian, Vegan
Servings: 4
Calories: 177 kcal
Author: Vicky Berman
Ingredients
  • For the Squash
  • 5 cups butternut squash peeled, seeds removed and cut into 1-2 inch cubes
  • 1 teaspoon salt
  • 2 teaspoons rosemary diced (fresh)
  • 1 tablespoon extra virgin olive oil
  • For the Sauce
  • 1/2 teaspoon rosemary
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup and 2 tablespoons coconut cream or milk
  • 1 tablespoon lemon juice
  • 1/4 - 1/2 teaspoon red pepper flakes
  • salt to taste
  • 2 tablespoons reserved pasta water
  • For the Pasta
  • 10 ounces fusili gluten free pasta
  • 1/4 - 1/2 cup pine nuts preferably dry toasted
  • 2-3 ounces arugula
  • 1 teaspoon fresh rosemary diced
  • 1/2 cup diced red onions
  • 2 tablespoon capers rinsed with water and thoroughly dried
  • 1 tablespoon extra virgin olive oil
Instructions
  1. Preheat oven to 400 degrees F. In a bowl combine squash with salt, rosemary and olive oil.Toss to coat and spread in a single layer on a baking sheet. Bake for 30 minutes, stirring once.
  2. Boil pasta according to package directions, reserving some of the pasta water.
  3. In a food processor combine half of the cooked squash with the rest of the sauce ingredients (rosemary, olive oil, coconut cream, lemon juice, red pepper flakes, salt and pasta water). Pulse until smooth, adding more water or coconut milk as needed to thin out the sauce until desired consistency is reached.
  4. Heat 1 tablespoon oil over medium heat and once hot add the capers, cooking them for a few minutes until lightly toasted and browned. Drain on paper towels.
  5. Mix the pasta with the sauce. Top with arugula, pine nuts, red onions, capers, remaining squash and fresh rosemary.
Nutrition Facts
Roasted Squash Pasta with Arugula and Pine Nuts
Amount Per Serving
Calories 177 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 703mg31%
Potassium 668mg19%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 4g4%
Protein 2g4%
Vitamin A 18940IU379%
Vitamin C 40.3mg49%
Calcium 107mg11%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  1. Ciara (My Fussy Eater) says

    November 27, 2014 at 5:24 pm

    This looks so good. I would never think to put butternut squash with pasta but I bet it tastes amazing. Have pinned your recipe so I’ll be sure to try it soon!

    Reply
    • Vicky says

      January 14, 2015 at 2:18 am

      Thanks for pinning! I loved the creamy squash mixed with the pasta : )

      Reply
  2. Miz Helen says

    December 10, 2014 at 7:57 am

    5 stars
    I just love the combination for your awesome Pasta dish, we will just love it. Thank you so much for sharing with Full Plate Thursday and have a great day.
    Come Back Soon,
    Miz Helen

    Reply
    • Vicky says

      January 14, 2015 at 2:08 am

      A vegan pasta dish can be difficult to put together this one really shines : ))

      Reply
  3. vegetarianmamma (Cindy) says

    December 10, 2014 at 5:55 pm

    Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
    -Cindy

    Reply
    • Vicky says

      January 14, 2015 at 2:05 am

      Thanks for sharing!

      Reply

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Hi, I’m Vicky!

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About Avocado Pesto

I love to create unique, healthy recipes for people who want to maintain a variety of diets, like Gluten Free, Dairy Free, Vegan, Vegetarian, etc. Read more about how I can help you plan your meals!

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