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roasted squash pasta
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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.