Pasta with Roasted Ambercup Squash, Arugula, and Pine Nuts
This is an all-time favorite squash recipe: Pasta, arugula, roasted squash, roasted pine nuts, some tomatoes! And everything topped with vegan parmesan.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Main Course
Keyword: gluten-free, vegan
Servings: 4
Ingredients
Pasta
70gpine nuts
2large garlic cloves
1big yellow onion
5tablespoonsof olive oildivided
1mid sized ambercup squashalternatively, use 1 small butternut squash
500gpastaI like using brown rice penne or fusilli
250gcherry tomatoes
100garugula
Salt
Pepper
Topping
100gvegan parmesaneither store-bought or home-made, see my easy recipe here
Peel the onion and the garlic, and chop them coarsely. Fry the onion in 2 tablespoons of olive oil until translucent, then add the garlic and fry until everything smells nicely.
Clean the ambercup squash, cut it open, and remove the ends and the seeds. Cut it into cubes and mix them with 1 tablespoon of olive oil, then bake in the oven at 250° C (482° F) for about 20 minutes until they turn soft and get brown edges. If you’re using a butternut squash instead, peel it first.
Cook the pasta according to the packaging instructions.
Wash the cherry tomatoes and cut them in half.
Wash the arugula leaves and tear them with your fingers into big pieces. Set a good handful aside to decorate the dish.
In a big bowl, mix all the pasta ingredients. Season with salt and pepper, taste test and adjust according to your taste.
Serve the pasta topped with some arugula and vegan parmesan.
Eat and enjoy!
Notes
For a lighter salad-style meal just leave out the pasta, the result is truly delicious.