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Spinach pasta with roasted butternut squash
To make this a balanced meal I added pumpkin seeds to the spinach creme. This brings each portion to around 22g of protein! And if you don't like to add the creme to pasta you can also add it to spinach.
This can also be made gluten-free easily. Check out the ingredient list below for gluten-free replacements.
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It's not just about taste, but the colours looked amazing. Reminds me of the Exceedingly vegan logo ;-)
The spinach cream with the blended pumpkin seeds is super yummy! You can use either cooked pasta or cooked rice or even quinoa if you would like to make this a gluten-free recipe. All work well with this recipe!
It's a perfect combination of the savoury spinach paired with the slight sweetness of the roasted butternut squash.
INGREDIENTS (3 portions):
Roasted butternut squash ingredients:
- 1 average size butternut squash
- 1 tsp garlic powder
- Extra virgin olive oil
- 1 tsp salt
- Black pepper
- Juice of 1/2 a lemon (optional)
Spinach creme ingredients:
- 200g spinach
- 100g pumpkin seeds
- 1/2 tsp garlic powder
- 3/4 cups of water
- 1 1/2 stock cubes
- Black pepper to taste
- Pasta of your choice
- Replace the pasta with rice, quinoa or gluten-free pasta
Preheat your oven to 200C (390F).
First, cut off the ends of your butternut squash.
Then peel it (the skin is quite tough).
Cut it into halves.
Using a table spoon remove the seeds and stringy fibres.
Then either cut it into bite-sized cubes or slices roughly 1cm thick.
Transfer to a bowl and season with a good amount of olive oil, garlic powder or pureed garlic and salt and pepper to taste (I normally use quite a lot of salt as the butternut squash's sweet taste can be overpowering).
You can also add the juice of 1/2 lemon for a more tangy taste as well.
Mix everything together and then roast in the oven for around 25 minutes.
While the butternut squash is roasting, cook 3 portions of pasta (or rice works as well).
To make the spinach creme add some olive oil to a pan and then sauté 200g of spinach and 100g of pumpkin seeds. Then add 1 tsp garlic powder and sauté for another minute.
Transfer it to a blender together with 3/4 cups of water, 1 1/2 stock cubes (the video only shows 1, but I decided to add another half, as I like it quite well seasoned). Blend well until you get a smooth spinach sauce.
Add the sauce to the cooked pasta (or rice) and add the roasted butternut squash cubes on top. Enjoy!
And if you like spinach recipes, why not try my
More Easy Vegan Mains recipes